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Buttermilk Chicken Wings

Buttermilk Chicken Wings

This double coated fried chicken wings with buttermilk recipe is absolutely amazing! The wings are crispy on the outside and moist and tender on the inside. Perfect for any celebration!

I love love homemade crispy chicken wings!! Crispy chicken wings, fat cakes (fried dough) and deep fried fish are my favorite childhood snacks. These kind of snacks you’ll find them almost at every street food market in Namibia.

When I went to high school, I stayed in the hostel for 5 years. So my mum used to make deep fried chicken almost every time I went home for a weekend. I always took it as my ”padkos”.

Here is what I like about this fried chicken wings recipe:

  • The seasonings can be added or subtracted depending on your liking or what you have on hand.
  • It’s egg – free
  • it’s so simple to make and tastes absolutely delicious

Making crispy chicken wings however, is time consuming, but it’s worth it. Every time I make this recipe, it’s always a hit. My father in law even recently asked me if it’s possible for me to make fried chicken wings for his upcoming birthday. And Of Course I Said Yes!

For my chicken wings I’ve used a Namibian dry BBQ rub well known as Kapana spice mix in Namibia. This spice mix is loved all over the country. If you’re not in Namibia or too lazy to make your own Kapana spice blend, simply use any BBQ dry rub of your choice.

What you’ll need to make fried chicken wings with buttermilk

Ingredients for the marinade:

– 1.6 kg (3 ½ lbs) chicken wings
– 2 tablespoons Kapana spice mix
– 1 teaspoon garlic powder
– 500 ml (16.9 fl.oz/ about 2 cups) buttermilk

Coating 1:

– 1 tablespoon dried herbs (I used a mixture of basil, oregano, rosemary and thyme)
– 1 ½ teaspoons curry powder
– 1 ½ teaspoons ground black pepper
– approx. 400 g (14.1 oz/ 3 1/3 cups) plain flour (all purpose flour)
– salt (OPTIONAL)

Coating 2:

– 2 teaspoons ground paprika
– 2 teaspoons kapana spice
– approx. 400 g (14.1 oz/ 3 1/3 cups) plain flour (all purpose flour)

You’ll also need:

– about1 liter sunflower oil for frying
– 2 skillets/ pots
– paper towels
– 2 bowls
– 3 plates
– cling film

How to make buttermilk chicken wings

Pat dry chicken wings with paper towels. Put the chicken wings in an empty bowl, followed by kapana spice and garlic powder and mix well using your hands. Pour buttermilk all over the meat, covering each and every single chicken wing.

Cover with cling film and chill for 2 hours.

In a second bowl combine all the 1st coating ingredients and mix well. Remove the chicken wings from buttermilk one by one and coat with the seasoned flour. Place the coated chicken wings on an plate. Wait for at least 5 minutes before the 2nd coating.

In the meanwhile heat the oil in a skillet at medium – high heat. I’ve used 2 skillets to speed up the deep frying process.

Prepare the 2nd coating by dipping the chicken wings in flour seasoned with kapana spice and ground paprika. Place the chicken wings on an empty plate to shake off the excess flour before deep frying.

How to deep fry chicken wings in a pan

Once the oil is hot enough, but not too hot, lower the heat to medium-low and deep fry the chicken wings 5 minutes on each side or until nicely golden brown.

Put the deep fried chicken wings on a plate/ cutting board lined with paper towels to remove the excess fat.

I served my chicken wings with homemade tomato sauce dip, but they also taste amazing like that. Enjoy!

 

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Buttermilk Chicken Wings

This double coated chicken wings with buttermilk recipe made with Namibian kapana spice mix is absolutely amazing! The wings are crispy on the outside and moist and tender on the inside. Perfect for any celebration!
Prep Time20 mins
Cook Time30 mins
Chill Time2 hrs
Total Time2 hrs 50 mins
Course: Appetizer, Main Course, Snack
Cuisine: African, Southern
Keyword: BBQ, chicken, Comfort food, crispy chicken wings, finger food, Game Day, how to, new year's eve, potluck, soul food
Servings: 16 Chicken wings
Author: Ester | esterkocht.com

Equipment

  • 2 skillets/ pots
  • paper towels
  • 2 bowls
  • 3 plates
  • cling film

Ingredients

  • 1.6 kg (3½ lbs) chicken wings
  • 2 tablespoons Kapana spice
  • 1 teaspoon garlic powder
  • 500 ml (16.9 fl.oz/ about 2 cups) buttermilk
  • 1 liter (about 4 cups) sunflower oil for frying

Coating 1

  • 1 tablespoon dried herbs (I used a mixture of basil, oregano, rosemary and thyme
  • teaspoons curry powder
  • teaspoons ground black pepper
  • 400 g (3 1/3 cups) plain flour

Coating 2

  • 2 teaspoons ground paprika
  • 2 teaspoons kapana spice
  • 400 g (3 1/3 cups) plain flour

Instructions

  • Pat dry chicken wings with paper towels. Put the chicken wings in an empty bowl, followed by kapana spice and garlic powder and mix well using your hands. Pour buttermilk all over the meat, covering each and every single chicken wing. Cover with cling film and chill for 2 hours.
  • In a second bowl combine all the 1st coating ingredients and mix well. Remove the chicken wings from buttermilk one by one and coat with the seasoned flour. Place the coated chicken wings on an plate. Wait for at least 5 minutes before the 2nd coating. In the meanwhile heat the oil in a skillet at medium – high heat.
  • Prepare the 2nd coating by dipping the chicken wings in flour seasoned with kapana spice and ground paprika. Place the chicken wings on an empty plate to shake off the excess flour before deep frying. Once the oil is hot enough, but not too hot, lower the heat to medium-low and deep fry the chicken wings 5 minutes on each side or until nicely golden brown. Put the deep fried chicken wings on a plate/ cutting board lined with paper towels to remove the excess fat.

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