| 1 tsp | rosemary |
| 100 ml | buttermilk |
| ½ | lime (zest) |
| 10 g | paprika |
| 1 clove | garlic |
| 500 g | chicken wings |
| 150 g | breadcrumbs (e.g., panko, regular) |
| flour | |
| salt | |
| pepper | |
| vegetable oil for frying |
Finely chop rosemary. Combine buttermilk, lime zest, chopped rosemary, paprika, salt, and pepper. Add pressed garlic and stir to combine.
Pour buttermilk mixture into a freezer bag. Add chicken wings and mix well. Transfer to refrigerator and let marinate for approx. 2 hours.
Add flour to a bowl and bread crumbs to another bowl. Toss marinated wings in flour, shaking the excess off. Dip back into the buttermilk marinade then coat chicken wings with bread crumbs, using tongs to make sure they are coated on all sides.
Heat a generous amount of vegetable oil in a frying pan. Once oil is hot, add chicken wings and cook until browned and cooked through, approx. 8 – 10 min. Rotate to cook on all sides. Enjoy with your favorite dipping sauce.
Made with 
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