Crispy Buttermilk-Brined Chicken Wings

1. 1

   In a large bowl, combine the onion, garlic, hot sauce, salt, and black pepper. Pour in the buttermilk and stir until dissolved. If desired, remove the wing tips with kitchen shears. Add the wings and toss until they are well coated in the buttermilk mixture. Cover the bowl and refrigerate for at least 2 hours, or up to 4 hours.

2. 2

   Whisk the flour, salt, paprika, garlic powder, onion powder, lemon zest, black pepper, oregano, cayenne, baking powder, sage, and dry mustard together.

3. 3

   Drain off excess buttermilk from the wings. Dredge the wings in the flour mixture and place them on a wire rack.

4. 4

   Let the wings rest for 10 to 15 minutes.

5. 5

   Meanwhile, heat peanut oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

6. 6

   Carefully lower 4 or 5 wings into the oil at a time. Fry until golden, crisp, and no longer pink in the center, about 5 minutes. Transfer the wings to paper towels and lightly season with salt while still hot. Repeat with the remaining wings.

• Calories 1243.29 kcal High
• Protein 22.8 g Good Source
• Carbs 17.1 g Moderate
• Total Fat 125.48 g High
• Saturated Fat 5.43 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 86.51 mg High
• Sodium 319.01 mg Moderate
• Fiber 1.44 g Low Source
• Sugar 2.22 g Low Source
• Added Sugar 0.32 g Low Source
• Calcium 74.69 mg Low Source
• Iron 1.21 mg Low Source
• Potassium 206.87 mg Low Source
• Vitamin A 18.72 mcg_rae Low Source
• Vitamin C 2.69 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Peanuts 🥜
• Milk 🥛
• Wheat 🌾
• Gluten
• Mustard
• Garlic 🧄
• Onions 🧅