Tablespoon each of garlic powder, cayenne pepper, smoked paprika, white pepper and smoked salt (or regular salt)
Sunflower oil
About 100ml each of Franks Red Hot Buffalo Sauce and BBQ sauce (any will do but I used this one)
50g butter
Method:
First separate the drumette from the wingette to have two pieces. You may need to remove the wing tip too, which can be used for stock. This article explains how to cut chicken wings.
Cover the wing pieces in buttermilk and a dash of hot sauce and marinate for around 2 hours.
Meanwhile, mix together the dry ingredients in a bowl. Add a couple spoons of the buttermilk into the dried mixture and rub together with your fingertips to create clumps that will go extra crisp.
Once the chicken wings have been in the buttermilk for 2 hours, it is time to fry. Pour sunflower oil into a large pan around a third of the way up. Heat to 180C.
Heat the oven to 150C. You can’t fry all the chicken wings at once or the oil will cool too quickly, so putting the fried chicken wings in the oven keeps them hot and fresh.
Toss each chicken wing in the flour mixture, then back in the buttermilk and in the flour mixture once more for a thick coating.
Fry around 3-4 chicken wings at a time for 4-6 minutes until crisp and golden. Transfer to a wire tray and put in the oven until all wings are cooked.
Melt the butter and then stir half into the bbq sauce and half into the hot sauce to make glazes.
Once all the chicken wings are fried, toss half in the hot sauce and half in the BBQ sauce and serve right away!
