Deep-Fried Butterflied Wings

Crazy addictingly good!

Course Appetizer

Cuisine American

Keyword butterflied, wings

Prep Time 15

Cook Time 15

Servings

Calories 666kcal

Working in batches, stand the wing flats on one end.
Slide a sharp paring knife between the two wing bones with the blade parallel to the sides.
Pull the knife slowly downward until you hit the joint between the two bones. Find the weakest spot between them and push the knife down. The two bones should separate. This is much like separating flats and drumettes, the knife will help find the right spot to cut.
Repeat the process with the other end of the wing. You'll end up with two straight pieces, the two halves of the wing flat.

Whisk together the remaining ingredients in a large bowl. You want a batter that is pancake batter-like. You can use your finger to test it. Stick your finger in the batter. Does the batter stick and want to slowly run off? You nailed it.
If the batter is too thick add a LITTLE buttermilk at a time and whisk again. If you add too much add more all-purpose flour to dry it back out a bit.

Heat 2'-3" of oil to 375 F in a deep-fryer or Dutch oven.
Working in batches if needed, place the butterflied wings into the batter and dunk and turn to coat well. You want all sides well-coated.
Transfer to the hot oil and fry 8-10 minutes or until golden brown and crunchy.
Remove to a wire rack-lined baking sheet or paper towel-lined plate to drain.

Serve wings with your favorite sauce. I do not recommend tossing the wings with sauce as you'll lose the wonderful crunchy batter. See my guide on saucing your wings for better ways to sauce your wings!