Summer... that sounds pretty much like Barbados 24/7. So I'll just say, this is my favourite snack any time of the year. Those who know me know I love wings in any form...cooked of course haha! Baked, air fried, deep-fried, barbecued, stewed... you get the drift.
Seeing them elevated with flavours such as lemon parmesan, whiskey, bourbon, spicy ranch really piques my interest in recent months, but none of them can beat the classic... original, sticky wings. These are timeless and so versatile. The perfect addition to Friday movie night, Saturday Game evening, or Sunday morning brunch.
You need these in your life okay, just trust me on this one.....but enough drooling...let's get to this easy recipe!
BUTTERMILK • STICKY • WINGS
When wings are life. Here is a yummy recipe for you to try
1 ½ cup of Pine Hill Dairy vanilla milk
1 tbsp vinegar
8 to 16 drummette pieces
2 cups Flour
1 tbsp Salt
2 tbsp Black pepper
2 tbsp Garlic powder
Sunflower oil for frying.
Mix Milk & Vinegar in a large bowl and set aside.
In a large bag mix flour, salt, black pepper. Set aside.
Lightly coat drummettes in salt, black pepper, and garlic powder. Cover and refrigerate for 4 hours.
After 4 hours. Heat up your deep fryer or large pan of oil to 375°F. Remove chicken from the fridge and submerge in milk mixture. Remove from mixture and place each wing in flour and shake until fully covered.
Remove and place on a plate. Repeat for all pieces.
Once the oil has heated, place 6 to 8 pieces in the pan at a time ( overcrowding can lower temperature and delay frying).
Lower the heat to medium and cover the pan. Turn the wings every 5 mins to ensure even frying. The inside temperature of wings should reach 165°F ( use a thermometer if now starting out). If you're accustomed to frying your meat you can do like us and 'wing it' 🤣😃.
Place on a cooling rack with a drip pan underneath or a large plate with tissue. Let rest for 5 mins.
Heat up your fav bbq sauce mixture in a frying pan and stir in your wings coating evenly. Keep stirring on low heat until each wing is coated and the sauce has become extremely sticky. Serve with a side of your choice and Voila!! Flavaaaaaa