Martha Hall Foose's Ain T No Thing Chicken Wing
Get ready to elevate your game-day snack spread with Martha Hall Foose's "Ain't No Thing Chicken Wing" recipe, a crave-worthy classic that combines Southern charm with bold, zesty flavors. These crispy fried chicken wings are marinated in tangy buttermilk and hot sauce, then coated in a perfectly spiced flour mixture featuring paprika, garlic powder, and a kick of cayenne. The result is a golden, crunchy exterior with juicy, flavorful meat inside. Cooked to perfection in hot oil, these wings are simple yet irresistibly satisfying. Perfect for parties, tailgating, or any occasion that calls for finger-licking fun, serve them hot alongside your favorite dipping sauces and classic sides like celery sticks or blue cheese dressing. With its easy-to-follow steps and restaurant-quality results, this chicken wing recipe is bound to become a go-to for wing enthusiasts everywhere!
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Ingredients
- 2 pounds chicken wings
- 1 cup buttermilk
- 2 tablespoons hot sauce
- 1.5 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 cups vegetable oil
Directions
Step 1
Place the chicken wings in a large bowl and pour the buttermilk over them. Add the hot sauce and stir to coat. Cover and refrigerate for at least 1 hour, or preferably overnight, to marinate.
Step 2
In another large bowl, whisk together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Step 3
Remove the chicken wings from the buttermilk mixture, allowing any excess to drip off, and dredge them in the seasoned flour mixture, ensuring they are fully coated.
Step 4
In a large, deep skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to maintain the oil temperature.
Step 5
Working in batches, carefully lower the chicken wings into the hot oil, being mindful not to overcrowd the pan. Fry for 8-10 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F/74°C).
Step 6
Use a slotted spoon to remove the cooked wings and transfer them to a plate lined with paper towels to drain excess oil.
Step 7
Repeat with remaining wings, ensuring the oil temperature returns to 350°F (175°C) between batches.
Step 8
Serve the wings hot with your favorite dipping sauce or sides like celery sticks and blue cheese dressing.
Nutrition Facts
| Serving size | (2274.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 10630.1 |
| Total Fat 1030.0g | 0% |
| Saturated Fat 168.5g | 0% |
| Polyunsaturated Fat 589.2g | |
| Cholesterol 1042.9mg | 0% |
| Sodium 7146.9mg | 0% |
| Total Carbohydrate 210.8g | 0% |
| Dietary Fiber 9.0g | 0% |
| Total Sugars 13.6g | |
| Protein 203.8g | 0% |
| Vitamin D 199.5IU | 0% |
| Calcium 535.6mg | 0% |
| Iron 19.9mg | 0% |
| Potassium 2270.3mg | 0% |
Source of Calories