Buttermilk chicken wings

Step 1/ 4

• 1 tsp rosemary
• 100 ml buttermilk
• ½ lime
• 10 g paprika
• 1 clove garlic
• salt
• pepper

• garlic press
• cutting board
• knife

Finely chop rosemary. Combine buttermilk, lime zest, chopped rosemary, paprika, salt, and pepper. Add pressed garlic and stir to combine.

Step 2/ 4

• 500 g chicken wings

• freezer bag

Pour buttermilk mixture into a freezer bag. Add chicken wings and mix well. Transfer to refrigerator and let marinate for approx. 2 hours.

Step 3/ 4

• 150 g bread crumbs
• flour

• tongs
• 2 large bowls

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.

Step 4/ 4

• vegetable oil for frying

• frying pan
• tongs

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.

Enjoy your meal!