Select Page

I love juicy brined chicken. I love southern fried chicken. I love wings.  This is a good thing of course but it has taken many years, countless searches, video views and empty promises to not only find, but then adapt the perfect recipe.

Many years of perfecting southern fried chicken has brought myself here and today I present you my top secret recipe for Buttermilk fried chicken wings.   I promise you, you won’t be disappointed. 

Not only that, you can serve them with a delicious thick cherry coke barbecue sauce. This sauce is not just amazing for dipping but you can marinate ribs, chicken and pork with it.

Buttermilk chicken wings with Cherry Coke dipping sauce
Write a review
For the chicken wings
  1. 1 tablespoon of garlic powder
  2. 1 tablespoon of onion powder
  3. 1 tablespoon of Italian seasoning
  4. 1 tablespoon of brown sugar
  5. 1 teaspoon of celery salt
  6. 1 teaspoon of white pepper
  7. 1 teaspoon of salt
  8. 1 teaspoon of smoked paprika
  9. 1 teaspoon of ground coriander
  10. 3 cups of plain flour
  11. 1 KG chicken wings
  12. 284ml of buttermilk
  13. Enough oil for your deep fat fryer
Cherry Coke sauce
  1. 1 1⁄2 cups ketchup
  2. 1 (12 ounce) can cherry cola
  3. 1⁄4 cup red wine vinegar
  4. 1⁄4 cup water
  5. 2 tablespoons light brown sugar
  6. 2 tablespoons Worcestershire sauce
  7. 2 teaspoons smoked paprika
  8. 1⁄2 teaspoon sea salt
  9. 1 tablespoon onion powder
  10. 1 teaspoon garlic powder
  11. 1⁄2 teaspoon cracked black pepper
  12. 1 teaspoon cayenne pepper
To make the coating
  1. Mix all of the herbs and spices together and then separate into two portions.
  2. In a mixing bowl add the buttermilk and half of your herbs and spice mixture. Mix well.
To coat the chicken
  1. Cut tips off chicken and then separate into drums and flats.
  2. Add the chicken to the buttermilk mixture and then cover. Refrigerate for 2 hours but preferably overnight.
  3. In a large mixing bowl, add the other half of the herb and spice mixture to the flour.
  4. Remove chicken from fridge and give each piece a good coating of flour mixture.
  5. Add chicken to a baking tray and then refrigerate for 30mins.
  6. Don't throw away the flour.
  7. Remove chicken from refrigerator and then coat in leftover flour.
To make the sauce
  1. While you're waiting for the chicken in the fridge...
  2. Mix all sauce ingredients together
  3. Bring to the boil and then simmer for 1 hour or until the sauce has thickened
To cook the chicken
  1. Bring your oil in your deep fat fryer upto temperature (160c)
  2. Add 3-4 wings in your basket and lower slowly into the oil. (Don't overcrowd the basket).
  3. Cook for 10 mins but shake the basket after one minute.
  1. Allow to cool and enjoy the best wings ever!

“Where did you buy that?”

Often when I’m watching a cooking show, I wonder, where did they buy that? To save you the hassle, I have listed most of the kitchen equipment I used in the video. Check the links below.

Deep Fat Fryer, 3 Litre

Non-Stick Baking Tray