Description
Chicken wings brined in chipotle infused buttermilk and deep fried in peanut oil.
Ingredients
- 2 whole Dried Chipotle Chiles
- 2 cups Buttermilk
- 1 teaspoon Dried Basil
- 4 whole Chicken Wings
- Peanut Oil, As Needed For Frying
- 1 cup All-purpose Flour
- ½ cups Potato Starch
- 1 teaspoon Baking Powder
- ½ cups Corn Meal
- 2 teaspoons Paprika
- ½ teaspoons Ground Sage
- ½ teaspoons Ground Bay Leaves
- 1 teaspoon Ground Mace
- 1 teaspoon Dried Thyme
- 1 teaspoon Cayenne
- 2 teaspoons Garlic Powder
- 2 teaspoons Ground Black Pepper
- 2 teaspoons Kosher Salt
Preparation
Heat heavy cast iron skillet on high heat. Add chili peppers (remove seeds and veins if you prefer less heat) to the skillet for 2 minutes to release aroma of the smoked chiles. Remove chiles from heat and add to blender with buttermilk and dried basil. Pulse until chiles are broken down completely.
In a large bowl, add chicken and buttermilk mixture. Brine in refrigerator 2–8 hours.
Set up a metal rack with a foil-lined baking sheet beneath. Remove chicken from refrigerator, place on rack and let reach room temperature.
Heat oil in a deep skillet or fryer over medium high heat to 350ºF.
Mix flour, potato starch, baking powder, corn meal, and spices together in a large bowl. Working in batches, thoroughly coat each buttermilk-soaked chicken piece with the flour mixture.
Add chicken to the oil a few pieces at a time without overcrowding. Cover pan and fry anywhere from 5–7 minutes. Turn, cover and cook additional 3–5 minutes more.
Remove chicken from oil and let drain on metal rack for 5 minutes. Let cool for an additional 10 minutes before serving.
