Ingredients
15chicken wings
600mlbuttermilk
1garlic head,crushed
20gyellow mustard
2gblack pepper
2gsalt
240gflour
200gcorn flour
3tspsweet paprika
3tspmarjoram
3tsporegano
2tspthyme
3tspgarlic granules
1pinchsalt
1pinchblack pepper
8cupscanola oil,(2 liters)
Preparation
In a large bowl, whisk all of the ingredients for the marinade together. Add the chicken wings and stir until they are evenly coated.
Cover the bowl and place in the refrigerator for a minimum of 4 hours.
Once the time is up, heat a large pan on medium-high heat and add the oil. Whilst waiting for the oil to heat, remove chicken wings from the refrigerator.
In a separate bowl, mix all of the dry ingredients together and set aside.
When the oil is at the desired temperature using the spoon test, take an individual chicken wing out of the bowl and quickly drop it into the bowl of coating.
Ensure it is fully covered in the mix and then drop it carefully into the pan of hot oil. Repeat this process for between 5 to 10 chicken wings.
Fry the wings for around 10 minutes until the outer coating is a deep golden brown, then remove and let rest on a piece of kitchen paper whilst frying the remaining wings.
Serve and enjoy.
