Buttermilk fried chicken wings

Ok, not exactly health food, but for an occasional blow out - it doesn't get much better. Crunchy, spicy coating over juicy tender chicken. 

Recipe for the hot sauce is coming soon. In the meantime, a shop bought one is still great. 

Recipe below video. 

Serves 4

1ltr of oil for frying

1kg chicken wings

For the marinade - 

500ml buttermilk

2tsp salt

2tsp cumin

2tsp cayenne

2tsp dried oregano

For the flour coating - 

500g flour

2tsp salt

2tsp cumin

2tsp cayenne

2tsp dried oregano

For the topping (totally optional, they're great as they are)

3 spring onions, finely sliced

Handful of chopped coriander

3-4 green chillies

Hot sauce (shop-bought or homemade, recipe coming soon).

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- Mix the chicken wings with the marinade ingredients and refrigerate for at least 2 hours, and up to 24 hours. 

- Mix together the flour coating ingredients and drop the chicken pieces in 5 or 6 at a time. Don't drain the marinade from the chicken. You want the flour and buttermilk to clump together. Toss together and remove to a plate while you do the next batch. 

- Put your oil in a large pan so that it only comes 1/3 of the way up the sides. Heat to 170c. I use a temperature probe, both for checking that the chicken is cooked and for monitoring the temperature of the oil.

- Cook the chicken in batches until deep golden brown and cooked through. Chicken wings are best when cooked to a higher temperature than breast so aim for around 82c if you're using a probe. 

- Dont worry too much about keeping the other wings warm while you cook the batches, they stay hot for ages. 

- Serve just as they are, or sprinkle over some chilli, spring onion and coriander, and pour over some hot sauce.