Oil, for deep-frying
1/2 cup/120g Buttermilk
3 tbsp/21g Creole Spice
2 cups/113g Flour
1 lb/450g Chicken Wings
Potato Salad, for serving
Parsley Sprigs, for garnish
In a deep fryer or high-sided skillet, heat oil to 360'F (182'C).
In a mixing bowl, combine buttermilk, 1 tablespoon Creole spice and 1/2 cup flour; mix well to make a paste. Season remaining flour with remaining Creole spice. Dip wings, one at a time, into batter, allowing excess to drip off. Dredge in seasoned flour.
Fry immediately in hot oil, 6 to 8 minutes, moving and turning pieces frequently with long tongs. Drain on paper towels. Do this in batches. If wings are large, remove with tongs, drain, transfer to a baking sheet and bake in a preheated 350'F (177'C) oven until very crispy, about 10 minutes.
Serve with potato salad garnished with parsley sprigs.
Submitted by Scott Brewer
If you have a good recipe to share, or have a question about any of the techniques or ingredients mentioned in this one, please feel free to post it at our Facebook Page.
Whether you eat or drink, or whatever you do, do all to the glory of God. -1 Cor 10:31 ESV