- 1 (5-pound) package chicken wings
- 2 quarts buttermilk
- 1/4 cup hot sauce
- Canola oil, for frying
- 3 cups all-purpose flour
- 1 tablespoon poultry seasoning
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 1/2 teaspoon chili powder
- Salt and freshly ground black pepper
Rinse and pat dry the chicken wings. Scatter the wings in a single layer in a shallow pan or bowl. Mix together the buttermilk and hot sauce in a large bowl and pour over the top of the chicken wings to coat completely. Cover and refrigerate at least 2 hours and up to 5 hours.
Using a deep-fryer or a large heavy-bottomed pot heat enough oil to come halfway up the sides of the pot.
Combine the flour with seasonings in a large plastic bag. Coat the chicken wings by tossing them in the bag and shaking off the excess. Fry the wings in batches until chicken is golden brown very crispy and cooked completely through, about 6 to 8 minutes. Drain on a paper town lined sheet pan and season with salt and pepper, if desired, while wings are hot. Transfer to a serving platter and serve.