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
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