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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 minutes
Cook Time30 minutes
Chill Time2 hours
Total Time2 hours 50 minutes
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.