Buttermilk Brined Hot Honey Wings 10 Steps
Take your chicken wings and season with salt, pepper, paprika, onion powder, garlic powder, cayenne and dried oregano.
Coat your chicken wings evenly and pour the buttermilk over the chicken and stir until buttermilk is mixed with spices and chicken is coated.
Cover and let sit in the fridge for at least 2 hours or overnight.
Make your flour coating by mixing all ingredients together in a bowl: salt, pepper, paprika, onion powder, garlic powder, cayenne and dried oregano.
Heat the oil to about 325°F (160°C) in a deep pot or a large cast iron.
Take each wing and dredge in flour, shake off excess and dip in buttermilk and back again in flour. Shake off excess flour and place aside until you have repeated this with all your wings.
Fry your wings in your hot oil and cook for 7-8 minutes, until golden brown and cooked through. If using a shallower pot, you may have to flip the chicken wings half way through cooking.
Rest the cooked chicken wings on a wire rack to let excess oil drain off. If you happen to notice your chicken wings are undercooked because your oil was too hot and they browned too quickly, fear not. Just place your fried wings in a preheated over at 375°F and bake for 10 minutes until cooked through.
Mix honey with cayenne together. Place fried wings in a bowl and coat with hot honey or drizzle hot honey over your chicken wings.
Prepare your garlic parmesan coating by adding garlic powder, black pepper, salt and minced garlic to melted butter. Mix in chopped parsley.