These juicy, crispy, crunchy, chicken wings are coated not once, but twice, in rich buttermilk and flavourful house rub and then deep-fried to golden perfection.
Courtesy of Butchie’s Restaurant in Whitby, Ontario.
Buttermilk Chicken Wings & Marinade
Butchie’s House Rub
The Egg Wash
Breading & Cooking
Prepare the marinade in a deep container, add the 2 cups (500 mL) of buttermilk and house rub, mix well.
Add the 4 lbs (2 kg) of raw chicken wings. Cover and place in the fridge and marinade for 8 hours maximum, 3 hours minimum.
Remove wings from the marinade and dry well using paper towel. Set aside. Discard marinade.
Prepare the house rub by mixing all the dry spices and sugar together. Mix well.
Prepare the dredge by mixing the all-purpose flour and house rub together.
Prepare the egg wash by whisking 2 whole eggs with the buttermilk.
Begin the breading process by seasoning each wing with Butchie’s house rub and dipping them first into the seasoned flour dredge, then dipping each wing into the buttermilk eggs wash, and then back into the flour.
Deep fry the chicken wings at 325ºF for 8-9 minutes until golden brown and fully cooked inside. Season with sea salt.