Remove wing tips from the wings (the pointy end section). Then cut the remaining wing in half at the joint. You will end up with a piece resembling a small chicken drum and a flatter oblong piece. Place wing portions in a medium glass bowl.
In a small blender, blend chilies, paprika, pepper, salt, garlic, vinegar, sugar and buttermilk. The pour mixture over you wings, coating them well. Cover bowl with plastic film and place in the fridge.
Marinade your wings for a minimum of 24 hours up to 48 hours. Give them a stir at least once (half way through) to ensure even marinating.
In a wok, pour in oil until around 7cm deep. Heat wok over medium heat to 170 deg C (340 deg F) and pre heat your oven to 120 deg C (250 deg C). Line a baking tray with baking paper and set aside.
In a large bowl place flour, salt and chili flakes, mix well.
Working with 3 or 4 pieces of chicken at a time, remove from marinade, coat in flour mixture, shake off extra and then deep fry in oil. Fry for around 8 minutes then turn chicken and fry on reverse side until cooked.
Remove with wings from oil with tongs. Shaking off all excess oil. Drain on some paper towel before putting on baking tray and placing in oven to keep warm.
Repeat with remaining chicken wings.
Sprinkle with a few sea salt flakes and serve with chipotle hot sauce or sauce of choice.
You need to marinate your wings for a minimum of 24 hours, 36 is better, but 48 hours is perfect. If you can’t wait 48 hours, 24 will still award you with a fantastic result.
Keyword buttermilk marinade for chicken wings, chicken wing batter recipe, recipe for buttermilk chicken wings
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