Buttermilk Fried Chicken Wings
8 Chicken wings
2 x 600 mils cartons of butter milk
2 Tablespoons of Beef Rub
3 tablespoons rice flour
3 tablespoons of Chicken Rub
Oil for deep frying
Preheat your oven to 160 degrees celcius.
Prepare your wings buy cutting off the wing tips and feeding them to your dog, cat or discard. The wing you have left is called a boomerang wing which you can buy at your local supermarket, however it is cheaper to buy whole wings and cut them yourself.
Cut the boomerang wing through the joint where the drumette and the shoulder join. Once you have trimmed all of the wings place them in a large mixing bowl and sprinkle over the Beef Rub. Give the wings a good toss so they are coated then add the buttermilk until the wings are covered. Cover the bowl with plastic wrap and put in the fridge until you are ready to cook. I like to marinate the wings in the buttermilk for at least 4 – 5 hours.
When you are ready to cook take the wings out of the fridge and tip the contents of the bowl into a sieve that is resting in another bowl and let them drain.
In another bowl add the rice flour and Chicken Rub and stir so they are well combined then tip the wings into this mix and toss the wings through the flour and rub until all the pieces are well coated. Place the wing pieces on a tray that has a piece of baking paper on it making sure none of them are touching.
Heat your oil in whatever vessel you are cooking in – I deep fry in my wok – and once hot add in some of your wing pieces. I like to fry the shoulders together as they all cook at the same time and then the drumettes. If you mix them up when you cook you run the risk of under cooking or burning the pieces. Fry in batches so you do not over crowd your fryer causing the oil to cool off. When each batch is cooked place on a baking tray with paper towels on it and put in the oven to keep warm.
I like to serve these with either coleslaw or Greek salad and homemade oven baked chips