Fried Chicken Wings

Ingredients

• 2 pounds chicken wings, split at the joint and tips removed
• 1 cup buttermilk
• 1 tablespoon hot sauce
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup all-purpose flour
• 1 cup cornstarch
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper (adjust for spice level)
• 1/2 teaspoon smoked paprika (optional for a smoky flavor)
• Vegetable oil, for deep frying (enough to submerge the wings)
• Thermometer (to monitor oil temperature)
• Chopped parsley, for garnish
• Your choice of dipping sauces (see suggestions below)
• Lemon wedges, for an optional citrusy burst

Instructions

1. In a large bowl, combine the buttermilk, hot sauce, salt, and black pepper. Add the chicken wings, ensuring they are fully submerged in the marinade. Cover and refrigerate for at least 2 hours, or overnight for the best flavor.
2. In a separate bowl, mix together the flour, cornstarch, paprika, garlic powder, onion powder, and cayenne pepper.
3. Remove the marinated chicken wings from the fridge. Drain excess buttermilk from the wings, but do not rinse them.
4. Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Use a thermometer to maintain a consistent temperature for even frying.
5. Dredge each wing in the flour mixture, ensuring a thorough coating. Shake off any excess flour.
6. Carefully lower the wings into the hot oil, frying in batches to prevent overcrowding. Fry each batch for about 8-10 minutes, or until golden brown and crispy.
7. Transfer the wings to a wire rack set over paper towels to drain excess oil.
8. Garnish with chopped parsley and serve immediately with your choice of dipping sauces. Optionally, squeeze lemon juice over the wings before serving.