Categories: Poultry

Ingredients

• WINGS:
• 1-1/2 cups all-purpose flour
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp salt
• 1/4 tsp cayenne pepper
• 1 cup buttermilk
• 12 chicken wings (about 2-1/2 pounds)
• 2 cups peanut oil
• .
• DIP:
• 1 cup prepared Ranch dressing
• 2 Tbsp buttermilk
• 2 scallions, chopped

Directions

1. In a shallow dish, whisk together flour, chili powder, cumin, salt and cayenne. Pour buttermilk into a medium-size bowl. Dip each wing into the buttermilk, shaking off excess. Roll in the flour mixture and place on a baking sheet fitted with wire rack. Refrigerate while heating oil.

2. Place oil in large lidded heavy-bottom skillet. Heat oil to 365° F over medium-high heat. Add chicken and fry, covered, for about 5 minutes, until browned and crispy. Turn and fry an additional 5 minutes. If chicken is browning unevenly, move around in skillet with tongs. Transfer chicken to paper towels.

3. In a small bowl, mix together the Ranch dressing, buttermilk, and scallions. Serve with the wings. (Makes 12 wings.)

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