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Buttermilk Fried Chicken Wings in a basket

Chipotle infused Buttermilk Fried Chicken Wings

Crispy fried chicken wings, brined in chipotle infused buttermilk then deep fried in peanut oil for delicious well-seasoned appetizer
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Main Course
Cuisine: Soul Food
Servings: 2
Calories: 922kcal
Author: Marwin Brown

Ingredients

  • 4 chicken wings

Buttermilk Brine

  • 2 cups buttermilk
  • 1 teaspoon dried basil
  • 2 whole dried chipotle chili peppers optional

Chicken Coating

  • 1 cup all-purpose flour
  • ½ cup potato starch
  • 1 teaspoon baking powder
  • ½ cup corn meal
  • 2 teaspoon paprika
  • ½ teaspoon ground sage
  • ½ teaspoon ground bay leaves
  • 1 teaspoon mace
  • 1 teaspoon ground thyme
  • 1 teaspoon cayenne pepper
  • 2 teaspoon garlic powder
  • 2 teaspoon kosher salt
  • 2 teaspoon black pepper
  • Peanut oil for frying

Instructions

Make the Brine

  • Heat heavy cast iron skillet on high heat. Add chili peppers (remove seeds and veins if you prefer less heat) to the skillet for 2 minutes to release aroma of the smoked chiles.
  • Remove chiles from heat and add to blender with buttermilk and dried basil and pulse until chiles are broken down completely. 
  • In a large bowl add the chicken and buttermilk mixture. Brine in refrigerator 2-8 hours. 

Fry the Chicken

  • Set up metal rack with foil lined baking sheet beneath. Remove chicken from refrigerator, place on rack and let reach room temperature.
  • Heat oil in a deep skillet or fryer over medium high heat to 350 degrees. 
  • Mix the flour and spices together in a large bowl. Working in batches, thoroughly coat each buttermilk-soaked chicken piece with the flour mixture.
  • Add the chicken to the oil a few pieces at a time without overcrowding. Cover pan and fry anywhere from 5-7 minutes. Turn, cover and cook additional 3-5 minutes more.
  • Remove the chicken from the oil and let it drain on metal rack for 5 minutes. Let cool for an additional 10 minutes before serving.

Notes

  • Be sure there is adequate salt in the brine
  • adding a neutral-tasting liquor like vodka to the marinade helps deliver more crispiness when the chicken is fried
  • Don't marinate the chicken too long as it can become very mushy.
  • Add flavor at every step starting with the brine. Season the flour with your spice mix (grandma used: paprika, garlic, salt, pepper, and dry mustard) and post frying season again with the spice mix
  • Moisture is the enemy of crispy chicken. The dryer your chicken is before frying the crispier the chicken will be. Pat dry the chicken before you start. Air-dry the chicken uncovered in the fridge for at least an hour before frying
  • Use fresh oil to ensure clean flavor

Nutrition

Calories: 922kcal | Carbohydrates: 129g | Protein: 40g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 100mg | Sodium: 2680mg | Potassium: 1399mg | Fiber: 10g | Sugar: 15g | Vitamin A: 1938IU | Vitamin C: 3mg | Calcium: 439mg | Iron: 8mg
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