Buttermilk Southwestern Wings
Incredibly tender, moist, flavorful wings with a delightfully crunchy crust!
Servings 4
Calories 258kcal
Equipment
Ingredients
For the marinade
- 2 cups buttermilk
- ¼ cup cilantro minced
- 1 small lime zested and juiced
- 3 cloves garlic minced
- 1 tablespoon chili powder
- 1 tablespoon Frank's RedHot Original Hot Sauce
- 2 teaspoons smoked paprika
- 2 teaspoons chipotle chili pepper
- 1 teaspoon cumin
For the coating
- 1 ½ cups all-purpose flour
- 1 teaspoon paprika
- ½ teaspoon kosher salt
For the wings
- 12 chicken wings flats and drumettes separated, tips saved to make stock
- vegetable oil for frying
Instructions
For the marinade
- In a large resealable container add the buttermilk, cilantro, lime zest and juice, garlic and chipotle chili powder. Seal and shake to combine.
- Add the wings to the container and seal. Shake to coat. Seal and refrigerate overnight.
For the coating
- Combine the flour, paprika and salt in a large bowl.
- Working in batches if needed, remove the wings from the marinade. Shake off any excess then transfer to the flour mixture. Toss or roll to coat well. Transfer to a plate.
For the wings
- Heat a few inches of oil to 350 F in a deep fryer or Dutch oven.
- Working in batches if needed, fry the wings 8-10 minutes or until golden brown, crunchy and done.
- Transfer to a wire rack to drain and cool for a few minutes.
- Serve!
Notes
Serve with your favorite dipping sauce on the side, if desired.
Nutrition
Calories: 258kcal | Carbohydrates: 42g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 16mg | Sodium: 571mg | Potassium: 254mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1608IU | Vitamin C: 0.4mg | Calcium: 184mg | Iron: 3mg