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24 hours before you want to fry these wings up place them in a bowl and add the jerk marinade, thyme sprigs, salt, + 1 tsp of garlic powder. Stir until the chicken is thoroughly coated. Cover tightly and place in the fridge.
8 hours before you’re ready to cook them open up the bowl and pour in the buttermilk. Stir to coat. Pop the lid back on and back into the fridge it goes.
30 minutes before you’re ready to fry remove the bowl from the oven. Let it rest on the counter while you prepare the flour dredge by combining all of the remaining ingredients – except for the oil of course – in a large bowl, bag, or whatever you like to use.
Use a fork to drizzle some of the liquid from the chicken into the flour. Stir the liquid into the flour until it is just slightly clumpy. Remove the wings from the marinade, letting the excess drip off before tossing them in the flour. Press the flour into the chicken on all sides, then shake it off gently and place on a plate. Continue until all the chicken is coated.
Let the chicken rest while you preheat your oil to around 360ºF and turn your oven on to 250ºF. Prepare a draining station by placing a wire rack over a baking sheet.
Gently add the chicken to the oil. As noted above the recipe, bubbles should form around the chicken immediately. If the chicken kind of sinks to the bottom of the pot and only a few bubbles form around it, the oil isn’t hot enough. If the oil immediately starts yelling at you, the bubbles are super rapid, and the chicken takes on color in less than a minute it’s too hot.
Fry the wings for 8-12 minutes, depending on how large they are.
Remove your chicken from the oil and transfer to the wire rack. Try to keep them separated so the oil has less places to gather. If you’re working in batches, which you most likely are, place the baking tray in the preheated oven while you fry the next pot of wings. Keep the already fried ones in the oven until all batches are done.