Buttermilk marinated Chicken Wings

The best way to get really juicy chicken wings.

The acid in the buttermilk breaks down the protein and that makes it so good.

24 hours is a good time to soak them.
Get them out and use a large bowl with flour, dried onion powder, smoked paparika, salt and pepper.

I used a combo of deep frying and oven baking. That way I made sure the wings were cooked through.

A bit Hoisin sauce and roasted sesame seeds completed the flavour.

Recipe for 3:
12 chicken wings
500 ml buttermilk
2 tsp dried onion powder
1 tsp smoked paprika
250 g flour
Salt and pepper
2 tbsp Hoisin sauce
Sesame seeds

Soak the wings and keep them in the fridge.
Heat the oil in the fryer to 180 C - fry for 4 min
Heat the oven to 180 C - bake for 20 min