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Buttermilk Chicken Wings

Recipes for | Home & Restaurant

by Nadine Lloyd


(Serves 4-6)

Day 1: Marinade

  • 3 teaspoons sweet paprika

  • 2 teaspoon cayenne powder

  • 3 teaspoons onion powder

  • 3 teaspoons garlic powder

  • ½ teaspoon sea salt – to taste

  • 2 cups buttermilk

Day 2: Frying

  • 4.4 lbs. (2kg) chicken wings

  • 4.2 cups (33.8fl.oz.) 1lt. cooking oil

  • 2½ cups plain flour

  • 3 teaspoons celery powder

  • 1½ tablespoons roast chicken stock

  • ¼ teaspoon fine white pepper

  • ½ cup fresh parsley


Day 1: Marinade

Mix the paprika, cayenne pepper, half the onion powder, half the garlic powder, salt and pepper through the buttermilk.

Add the chicken wings to the bowl and stir through to coat.

Place the bowl in the refrigerator for 2-6 hours, or ideally overnight.

Day 2: Frying

Preheat the oil in a medium/large saucepan or wok to 356°F (180°C)

Mix the remaining marinade spices (from day 1) through the flour, along with extra sea salt and white pepper.

Coat the chicken wings in the seasoned flour.

Deep-fry for 3-5 minutes, or until golden brown and the chicken is cooked through.

Drain the chicken pieces on paper towel.

Garnish with fresh parsley.

Serve hot with an ice-cold beer or glass of white wine.

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