The last time I made wings, I made a rather disappointing homemade BBQ sauce, when the unsauced wings were very tasty. This time, I left the wings “naked”, and put a variety of sauces, mustards, mayonnaise, etc. on the table, and explained to the girls that they were free to mix and match as they saw fit! I gave them a little bit of direction, but they seemed to enjoy both the freedom and the variety!
- 2-3 lbs. party-type chicken wings
- 1 qt buttermilk
- Lawry’s Seasoned Salt
- 1.5 cups all-purpose flour
- 1 tbs Kosher (or other coarse) salt
- 1 tbs freshly-ground 4-pepper blend
- 1 tbs dry rosemary
- 1 tbs dry thyme
- 1 tbs garlic powder
- 1 tbs onion powder
- 1 tbs savory
- peanut oil (for frying)
Place the wings in a non-reactive container, and pour the buttermilk over the wings. Cover and leave in the refrigerator for 24 hours. Rinse the wings under cold water and pat dry with paper towels. Sprinkle wings liberally with seasoned salt. Place the flour on a plate and add the salt, pepper, rosemary, thyme, garlic powder, onion powder, and savory. Mix the seasoned flour with a fork to combine. Dredge each wing in the flour mixture, just enough to coat the entire wing, and shake off excess. Heat the peanut oil in a pan or fryer to 350 degrees F. Cook the wings 5-8 minutes, or until they “float” on top of the oil and are deep golden brown. Transfer to a plate lined with paper towels to drain excess oil. Serve with a variety of sauces.