Claritha's Fried Chicken Wings

Name: Claritha's Fried Chicken Wings
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Southern
Ingredients: 710 milliliters buttermilk; 1 teaspoon cayenne; 1 kilograms chicken wings (16 to 18); 237 milliliters coarse salt; 473 milliliters all-purpose flour; 2 onions; 2 teaspoons cracked black peppercorns; 118 milliliters stick unsalted butter; 473 milliliters vegetable shortening

Claritha's Fried Chicken Wings might be just the hor d'oeuvre you are searching for. This recipe makes 4 servings with 1886 calories, 47g of protein, and 162g of fat each. This recipe covers 36% of your daily requirements of vitamins and minerals. A mixture of buttermilk, cayenne, chicken wings, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. It is a rather cheap recipe for fans of Southern food.

Instructions

Cut off chicken wing tips, reserving them for another use (such as stock). Arrange wings in one layer in a 13- by 9-inch glass baking dish and sprinkle them evenly with 1/2 cup kosher salt. Turn wings over and sprinkle with 1/2 cup more salt. Chill wings 2 hours.

Ingredients you will need

Chicken Wings

Salt

Stock

Equipment you will use

Glass Baking Pan

In a colander rinse wings under cold running water and drain. Arrange wings in one layer in baking dish and thinly slice onions. Arrange onions over wings and pour buttermilk over onions. Chill wings, covered, at least 12 hours and up to 1 day.

Ingredients you will need

Buttermilk

Onion

Water

Chicken Wings

Equipment you will use

Baking Pan

Colander

Discard onions and in colander drain wings. Have ready an 18-inch sheet of wax paper. In a large shallow bowl whisk together flour, peppercorns, cayenne, and remaining 2 tablespoons salt. Working with no more than 2 wings at a time, dredge wings evenly in flour mixture and shake off excess. Arrange wings flat sides up and a few inches apart on wax paper and let stand 15 minutes. Generously sprinkle remaining flour mixture over wings, patting it to adhere, and let stand 15 minutes more.

Ingredients you will need

Peppercorns

Ground Cayenne Pepper

Onion

All Purpose Flour

Shake

Chicken Wings

Salt

Equipment you will use

Wax Paper

Colander

Whisk

Bowl

Have ready a rack set over a baking pan. In each of two 10- to 11-inch heavy skillets melt 1 cup shortening and 4 tablespoons butter over high heat just until butter begins to turn golden. To each skillet add 8 or 9 wings, flat sides down, and reduce heat to moderately high. Cook wings, covered, until deep golden, 8 to 10 minutes. Turn wings and cook, uncovered, until deep golden, about 8 minutes. With tongs transfer wings to rack set over pan to drain.

Ingredients you will need

Shortening

Butter

Chicken Wings

Equipment you will use

Baking Pan

Tongs

Equipment

Ingredients

Servings:

710milliliters

buttermilk 1teaspoon

cayenne 1kilograms

chicken wings (16 to 18)237milliliters

coarse salt 473milliliters

all-purpose flour 2

onions 2teaspoons

cracked black peppercorns 118milliliters

stick unsalted butter 473milliliters

vegetable shortening

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc, Sparkling Rose, Sparkling Wine

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Chicken Wings. White meat is typically paired with white wine as to not overpower the flavor of the meat, so chardonnay and sauvignon blanc are safe choices. Chicken prepared with a tomato sauce or certainly a red wine sauce can and should be served with a red like a pinot noir. The Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.