Categories: Chicken

Ingredients

• Vegetable oil, for frying
• 3 cups flour
• 1 1/2 tbsp. kosher salt
• 1 tbsp. black pepper
• 2 tsp onion powder
• 2 cups whole buttermilk
• 3 lbs chicken wings, halved at the joint
• 4-5 tbsp. hot sauce
• 2 tbsp. firmly packed light brown sugar
• 4 tsp distilled white vinegar
• 2 tsp smoked paprika
• 1 tsp kosher salt

Directions

1. For chicken: In a large Dutch oven, pour oil to halfway full, and heat over medium heat until a deep-fry thermometer reaches 350.

2. In a shallow dish, stir together flour, salt, pepper and onion powder. In a medium bowl, place buttermilk. Working in batches, dredge chicken in flour mixture, shaking off excess. Dip in buttermilk; dredge in flour mixture, pressing gently to adhere coating. Place chicken on a wire rack.

3. Fry chicken in batches until a thermometer reaches 165, about 8 minutes, turning occasionally. Let drain on paper towels. Place on a wire rack. Reserve 3/4 cup cooking oil from pan for sauce.

4. For sauce: In a medium bowl, whisk together reserved 3/4 cup oil and all remaining ingredients. Brush over both sides of chicken. Serve remaining sauce with chicken.

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