I first started testing this crispy, crunchy, slightly spicy wing recipe for a Super Bowl party years ago (it was the SB when Pete Carroll thought it'd be cool to throw a pass on the goal line that was intercepted rather than letting Marshawn Lynch go Beast Mode like everyone else in the world would have done to beat the New England Brady's. Great idea, Pete!).
The wings came out really good and with a little tinkering here and there, gave me the perfect amount of spice and saltiness for my liking. As with all recipes you'll find on Zonk Foods, feel free to play around to make the perfect version for you.
Some people like more spice, so add more of our New Orleans Cajun Seasoning and/or cayenne to the flour. Some people like things saltier, so sprinkle with salt after frying or add some Kosher salt to the flour mix.
These wings are great for large gatherings where I promise they'll be demolished within minutes. You can dip them in your favorite wing condiments, but you really don't need to - they're THAT good….. You'll see.
5 pounds of chicken wings
3 cups buttermilk
1 Bottle (5 oz.) of your favorite hot sauce (Louisiana, Crystal, Franks Red Hot – All work well and are delicious!)
5 Tablespoons Zonk Foods New Orleans Cajun Seasoning
3 Tablespoons Zonk Foods Frankie Z's All Purpose Seasoning
3 cups all-purpose flour
Cut the chicken wings at the joints to separate flats from drums. Wing tips can be discarded or saved to make stock or broth.
In a large bowl, combine buttermilk, hot sauce, and a quarter of the spice blends (you can also use a couple of large zip lock bags, but keeping quantities consistent becomes more of a challenge). Whisk to combine.
Add the chicken, and toss to coat thoroughly. Cover the bowl, transfer to the refrigerator, and marinate for at least 1 hour, and up to 4 hours before proceeding.
In the meantime, preheat a large cast iron Dutch oven with 1 quart of peanut oil to 360 degrees F.
Place the flour in a large resealable zip lock bag along with the remaining seasoning.
Add 8 pieces of chicken at a time to the seasoned flour and shake to coat evenly.
If there are some large clumps of flour on the wings, that's a good thing! They'll be crunchier and more flavorful.
Remove from the bag and place on a wire rack set over a sheet tray. Continue to coat the wings and allow them to sit for at least 10 to 15 minutes before proceeding. This also allows the wings time to come to room temperature which allows them to cook more evenly which can be a challenge when frying.
Fry the chicken in batches, about 10 to 12 pieces at a time depending on the size of your Dutch oven. When you add the chicken to the hot oil, the temperature will drop drastically. Raise the heat to high once the chicken is in the pot. The temperature should level off at around 300 degrees F, so reduce heat when you hit about 290 degrees. This does require some good ole TLC to keep the temp consistent.
Fry the chicken until golden brown and the meat is cooked through, about 7 to 8 minutes. Be sure to return the oil to 360 to 370 degrees F before frying the next batch of chicken.
Continue this process until all of the chicken is fried.
As each batch comes out of the oil, sprinkle immediately with more New Orleans Cajun Seasoning. The chicken can be kept in a preheated 200-degree F oven once fried to keep warm while you fry the remainder of the chicken.
Serve hot, and enjoy that delicious crunchiness!