Amazing KFC style chicken wings recipe that you can't stop eating

Ingredients · for 6 (scales to your household)

• 1.5 kg Chicken wings, cut into drumette and wingette (tips discarded) $19.50
• 2.5 cups Buttermilk $2.27
• 5 cloves Garlic, minced $0.15
• 1.5 tsp Regular yellow mustard $0.05
• 1/2 tsp Ground black pepper $0.07
• 1 tsp Kosher salt $0.05
• 2 cups Flour $0.57
• 1.5 cups Cornstarch $2.07
• 2 tbsp Sweet paprika $0.76
• 1 tbsp Marjoram $0.27
• 1 tbsp Oregano $0.22
• 1 tbsp Thyme $0.22
• 1 tbsp Granulated garlic $0.41
• 1.5 tsp Kosher salt (for dredge) $0.08
• 1/2 tsp Ground black pepper (for dredge) $0.07
• 2 liters Oil for deep frying $10.50

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Check the wings to see if they are clean from feathers. Discard the tip of the wing if present, and separate the wings into drumette and wingette.
2. Place the buttermilk and spices in a large bowl. mix well. Marinate the wings in the buttermilk and cover the bowl with plastic wrap.Place in the fridge for 6 hours.
3. Take the wing out of the fridge half an hour before you want to cook them so they will warm and be at room temperature. we don't want them cold when we are frying them.
4. Place the coating ingredients in a bowl.
5. Mix the coating ingredients.
6. To make the coating process easy place the bowl of the marinated chicken next to the bowl with the coating mixture.
7. Take a wing in your hand. dip it well in the buttermilk marinade and place it in the coating mixture. coat the wing well. place the coated wing on a plate or a cutting board. You can repeat the process until all wings are coated or continue coating the next batch while the first batch is frying.
8. In a large pot or a wok heat oil to 190C/374F.I prefer to use a wok because it heats up fast and it keeps the oil temperature easily.
9. Fry the wings in small batches. each batch for 10 minutes. it is important not to fry too many wings together because it will cause the oil to drop temperature which will result in a soggy oily coating.
10. While frying the wings stir the wings with a slotted spoon to avoid them sticking one to another.
11. After 10 minutes, and when the wings get a nice color, remove them from the oil onto a paper towel for 1 minute. Serve immediately. If you are not serving the wings immediately, I recommend that you place the wings on a cooling rack so the steam evaporating from them won't affect the coating.
12. Serve the wings with your favorite sauce: BBQ sauce, buffalo sauce, hot sauce, sweet chili sauce, ketchup, or mayonnaise.