Makes 8 chicken wings (can be doubled, halved, tripled, whatever with ease)
Adapted from: Grandbaby Cakes
For some inexplicable reason, for many years I have been enthused by the pairing of fried chicken and waffles. It’s so over the top, so unexpected, so gluttonous that I just had to try it out. But, my fairy tale came crashing down when, after I was almost done frying up all the wings, the waffle batter stuck to the top of the waffle maker. No big deal, I thought. Just try, try again. So I tried again. And it stuck again. I tried a boxed mix, instead of my homemade batter, in the hopes it would make a difference. It didn’t. I’m not sure if it was the waffle maker, the non-stick spray I used, or my own incapability, but long story short, I served fried chicken and pancakes instead. A bit of a disappointment, but, at the end of the day, who could possibly be upset while sitting in front of a plate piled high with freshly fried chicken wings?
Fried chicken, I discovered, is similar to ice cream. It’s great store bought or in restaurants; really, it’s delicious. But once you try the fresh, homemade version, you’ll realize you’ve been missing out all your life. The difference is like night and day. It’s juicier, crispier, and more flavorful.
- 8 chicken wings
- 2 cups buttermilk
- 2 teaspoons hot sauce
- 2 teaspoons Worcestershire
- 2 cups all-purpose flour
- ½ cup cornmeal
- 4 tablespoons cornstarch
- 3 tablespoons seasoned salt
- 2 teaspoons paprika
- 2 teaspoons black pepper
- 1 teaspoon garlic salt
- 1 tablespoon onion powderAdd chicken wings to a ziploc bag. In a medium sized bowl, whisk together buttermilk, hot sauce and worcestershire sauce and pour mixture over chicken in ziploc. Seal bag and marinate in refrigerator for at least 2 hours or up to 8 hours (overnight).
When you are finished marinading chicken, add flour, cornmeal, cornstarch, seasoned salt, paprika, black pepper, garlic salt and onion powder to a paper bag and shake to blend well.
Remove chicken from marinade and dip into seasoned flour thoroughly coating each wing. Add wings to a baking sheet. Once finished coating chicken, place in refrigerator.
Add ¾-1 inch of oil to a cast iron skillet or heavy bottom skillet and heat over medium high heat. While oil is warming, also turn on oven to 275 degrees. Toss in some flour to the oil–if it sizzles, the oil is hot enough.
Fry four or five wings at a time, making sure to not overcrowd the pan. After each side is golden brown, put the pan’s top on the chicken to steam and make sure the inside of the chicken is done. Remove the top and continue to fry outside until it is crispy.
Remove wings and place on paper towels to drain. Place wings on a baking sheet covered with parchment and add to oven while finishing the other wings. Fry the remaining chicken and drain and add to oven. Add the remaining wings to the oven.