Where I come from we take chicken wing frying very seriously. My wings are marinated in spiced up buttermilk and deep fried to prime crispiness.
Marinating the chicken wings in buttermilk tenderizes the chicken and infuses flavor right down to the bone.
It's so important to fry your wings at the right temp and with the right batter to achieve the savory crunchy skin. Adding in cornstarch helps to draw out the moisture from the skin so it's able to crisp while frying.
Hot sauce and ranch are my preferred fried chicken wing condiments, what about you?
Add wings to a large mixing bowl. Pour in buttermilk and hot sauce, and stir to combine. Add in two tablespoons of Tony’s and stir to combine. Cover and let sit for at least an hour.
Meanwhile, combine all ranch ingredients to a bowl and stir to combine. Stir and adjust seasoning as needed. Place in fridge until ready for use.
Fill a large heavy bottomed pot halfway with cooking over over medium heat.
In a large bowl or pan combine flour, cornstarch and all chicken seasonings.
Sprinkle a pinch a the flour mix in the oil; if it sizzles it’s ready for frying.
In batches of 5 take wings out of the brine and add to the batter and coat. Then, drop them into the oil to fry for about 10-15 minutes, or fully cooked and golden brown.
Once all wings are fully cooked, sprinkle with a little more Tony’s.
Dip a wing into the ranch, take a bite and enjoy!