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🍽️ Crispy Buttermilk Wings

576 kcal · 30 min · 4 servings

Ingredients

• chicken wings 400 g
• chicken drumettes 400 g
• salt 1 tsp
• pepper, white ground 0.5 tsp
• baking powder 1 tsp
• buttermilk 250 ml
• wheat flour, Type 405 150 g
• cornstarch 30 g
• thyme, dried 0.5 tsp
• garlic, granulated 1 tsp
• paprika, sweet 4 tsp
• chili, ground 0.25 tsp
• onions, dried 1 tsp
• frying oil 1 L

Instructions

1. 1. Rinse the chicken pieces under running water.
2. 2. Pat the meat completely dry with kitchen paper.
3. 3. Split the chicken wings at the joints into two parts.
4. 4. Place the chicken pieces into a large bowl.
5. 5. Add 0.5 teaspoons of salt, pepper, and 1 teaspoon of baking powder.
6. 6. Mix everything vigorously until the meat is evenly coated.
7. 7. Pour the buttermilk over the chicken.
8. 8. Cover the bowl.
9. 9. Let the wings marinate in the refrigerator for at least 1 hour.
10. 10. Take a second bowl for the breading.
11. 11. Add 150 grams of flour to the bowl.
12. 12. Add 30 grams of cornstarch.
13. 13. Add crumbled thyme to the bowl.
14. 14. Add chopped garlic.
15. 15. Add 0.5 teaspoons of salt to the bowl.
16. 16. Add 0.5 teaspoons of white pepper.
17. 17. Add paprika powder to the bowl.
18. 18. Add chili powder.
19. 19. Add finely chopped onions to the bowl.
20. 20. Mix all dry and spice ingredients well together.
21. 21. Pour about 1 liter of oil into a pot.
22. 22. Heat the oil to medium-high heat for frying.
23. 23. Remove the chicken pieces from the buttermilk marinade.
24. 24. Let the excess marinade drip off briefly.
25. 25. Coat the chicken pieces in the flour mixture.
26. 26. Place the breaded wings one by one into the hot oil.
27. 27. Fry the wings for about 4 to 5 minutes.
28. 28. Remove the wings when they are golden brown.
29. 29. Remove the wings from the fat with a slotted spoon.
30. 30. Let the wings drain on kitchen paper.
31. 31. Serve the buttermilk wings with your favorite dip.

Nutrition per serving

• kcal: 576
• Protein: 43 g · Fett/Fat: 28 g · Carbs: 38 g