---

I've suffered the eggy fingers of double dredging and more splatter burns than I care to admit to to get to this glorious point.
I found it. The ultimate wing.

Now, children of the interwebs, I gift you with the secrets of super crunchy wings.

The holy trinity of chickeny deliciousness:

1. Buttermilk (Make your own with full-cream milk and a little lemon or vinegar)
2. Baking powder.
3. Salt.

While I'll give you my secret spice mix, you can mix and match your seasonings as you choose.

Also, no double dredging, no fiddling with eggs and breadcrumbs. Just a good buttermilk marinade and a quick shake in your seasoned flour.

It could not be easier.
Let's get right to it.

---

Ingredients:

4 full portions, or 8 sides.

• 16 chicken wings, cleaned.

Seasoning mix

• 2 tsp white pepper
• 1tsp ground black pepper
• 2 tsp paprika
• 1 tsp cayenne pepper
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp dried parsley
• 1 tsp dried oreganum
• 2 tsps fine sea salt
• 1 tsp baking powder

Mix and divide in 2.

Marinade

• 1 Cup whole/full cream milk
• Juice of 1 Lemon or 2 tbsp white vinegar
  Or
• 1 cup buttermilk
• Half seasoning Mix

Dredging Flour

• 1 cup wheat flour (cake or bread flour works fine)
• 1/2 cup fine cornflour (Maizena)
• Half seasoning Mix

To fry:

• 500 ml canola oil

Tools:

• Heavy-based pot
• Ziploc bag
• Kitchen paper
• Cling Film

Method:

1. To Make buttermilk, add acid (vinegar or lemon) to whole milk and allow to curdle. Alternatively, use store bought.
2. Add seasoning mix to buttermilk and mix thoroughly.
   . Clean chicken wings and cut them in half at the joint. I like leaving the tips on because more crunchy. Feel free to remove.
3. Add to buttermilk mixture to chicken and massage, ensuring each piece is covered.
4. Cover with clingfilm and let it marinade in the fridge for at least and hour, the longer the better though- I mixed mine the day before and left it to do its thing overnight.
5. Heat oil over medium gas until a pinch of flour dropped into the oil bubbles lightly.
6. Add remaining seasoning mix to the flour mixture in a large ziploc bag.
7. Shake excess buttermilk off the chicken wings and add to the flour mixture in 2 batches. Close ziploc bag and shake to cover each piece thoroughly.
8. Carefully place chicken in oil, ensuring pan isn't over-crowded and fry for 8 minutes or until golden brown. Check that oil isn't too hot and adjust accordingly.
9. Once cooked, drain on kitchen paper and allow to rest for 5 minutes before serving.

Soooo crunchy.

---

I made a batch of chips and a quick coleslaw to serve.

Thrice- Cooked Chips:

Ingredients:

*4 large potatoes

• 500 ml canola oil

Seasoning:

• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp dried parsley
• 1/2 tsp salt

Kitchen paper to drain.

Method

1. Peel and cut spuds, rinse and dry with kitchen paper.
2. Heat oil to medium and fry for 2-3 minutes
3. Remove and turn off heat. Allow to cool completely.
4. Repeat steps 2 and 3.
5. Turn heat to high and fry until golden and crispy.
6. Drain on kitchen paper and season.

Quick Slaw:

• 1/2 cup red cabbage, shredded
• 1 large carrot, sliced into ribbons (use a veggie peeler if you don't have a mandolin)
• 1 green pepper, sliced into thin strips
• 1/4 cup raisins
• 1 tbsp mayonaisse
• 1 tsp english mustard
• 1 tbsp olive oil
• salt and pepper to taste

Method

1. Slice veggies as above and mix with dressing. Allow to rest for 15 minutes before serving.

---

Born up a tree, Kids!