How to cook great chicken wings

Find a good chicken wing recipe and hang on to it, for in it you may please a multitude of finger-lickin-chicken-eaters!

Here you will find a tried and true recipe. One that never fails to bring rave reviews!


18 trimmed chicken wings

2 cups buttermilk
1/2 tablespoon onion powder
1/2 tablespoon garlic powder 1 tsp. Dried Basil
2 cups all-purpose flour (for dredging)
1 bottle peanut oil or canola oil (Enough to fill your deep fryer per directions)

Coating sauce

2/3 cup melted butter
1 cup hot salsa (I use Denver Salsa Company Hot Salsa)
1 teaspoon black pepper 1
1/2 teaspoon garlic powder
1 teaspoon seasoned salt


Combine all ingredients for the coating sauce in a large bowl, stir well to combine, reserve until needed.

In a large zip-lock bag add the buttermilk, onion and garlic powders and basil, mix well. Add the chicken wings and mash gently to coat all, marinate for at least 2 hours in refrigerator. After marinating, pour into a large colander to drain buttermilk.

Dredge wings in flour. Arrange wings in a single layer on baking sheet. Allow to sit for 10 minutes. This helps the dredging to stay in place during frying.

Fry wings at 360oF, at least 10 minutes per batch, do not try to cook them all at once unless you have a commercial deep fryer.

To serve:

Place these crunchy, savory wings in a large bowl. Heat the coating sauce for 1-2 minutes in a loosely covered glass bowl in the microwave, pour over wings. Toss wings gently to coat.

These are best served warm, on a big platter garnished with celery stick curls and chunky, rich Blue Cheese dressing.

Provide your finger-lickin-chicken-eaters with lots of napkins, because these wings are good and messy!



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