Fried Chicken Wings

Ingredients

• 3 pounds (1.5kg) chicken wings
• 1 tablespoon (3g) dried thyme
• 1 teaspoon (5-6g) salt
• 2 tablespoons (14g) onion powder
• 2 tablespoons (10g) garlic powder
• 2 teaspoons (5g) smoked paprika
• 2 teaspoons (5g) white pepper
• 2 teaspoons (5g) cayenne pepper
• 1 teaspoon (3-4g) bouillon powder ((or replace with salt))
• 1½ cups (350ml) buttermilk
• 2 eggs
• 2 cups (240g) flour
• 1 teaspoon (5-6g) baking powder
• 2 teaspoons (5g) cornstarch
• vegetable oil (for frying (how much depends on the size of your fryer))

Steps

1. 1

   Rinse the chicken wings and dry them well with paper towels.

2. 2

   Combine salt, thyme, garlic powder, onion powder, smoked paprika, white pepper, cayenne pepper, and chicken bouillon in a bowl.

3. 3

   Divide the seasonings and sprinkle half evenly on the wings. Toss to coat.

4. 4

   Add the buttermilk and egg and mix well. Marinate in the fridge for an hour or overnight.

5. 5

   Combine the flour, baking powder, cornstarch, and the remaining seasoning blend in a shallow dish.

6. 6

   Take the chicken from the marinade, let the excess run off, and coat it with the flour mixture. Arrange in a single layer on a baking sheet while the oil heats.

7. 7

   Heat oil in a deep fryer or cast-iron skillet to 375℉/177℃.

8. 8

   Using tongs, carefully add the chicken to the hot oil. Work in batches and avoid overcrowding the skillet.

9. 9

   Fry for 8-11 minutes or until the wings are golden brown.

10. 10

    Drain the chicken wings on a wire rack. Let them cool for 5 minutes before serving with your favorite dipping sauce.