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Fried Chicken Wings

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Ingredients
  

  • 2 lb Whole Chicken Wings
  • 2 cup Buttermilk
  • 2 cup Flour
  • 2 tbsp AB's A Rub
  • 1 tbsp Creole Kick
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • Vegetable oil for frying

Instructions
 

  • In a large bowl, place the chicken wings and pour the buttermilk over them. Sprinkle 1 tablespoon of AB's A Rub and 1/2 tablespoon of Creole Kick seasoning into the buttermilk. Ensure all wings are well coated, cover the bowl, and let them marinate in the refrigerator for at least 4 hours or overnight for maximum flavor.
  • In a separate bowl, mix together the all-purpose flour, remaining AB's A Rub, Creole Kick seasoning, salt, and black pepper. This flavorful coating is the secret to AB's mouthwatering fried chicken wings.
  • Preheat your fryer or a large, deep pot with enough vegetable oil to submerge the wings. Remove the wings from the buttermilk, allowing any excess to drip off. Dredge each wing in the seasoned flour mixture, ensuring a thorough and even coating.
  • Carefully place the coated wings in the preheated oil, working in batches to avoid overcrowding. Fry the wings for about 10-12 minutes or until golden brown and crispy, with an internal temperature of 165°F (74°C).
  • Use a slotted spoon to transfer the fried wings to a plate lined with paper towels to drain any excess oil. Allow the wings to rest for a few minutes; this helps the crust to crisp up even more.
  • Arrange the golden wings on a serving platter and get ready for a flavor explosion. Garnish with fresh herbs like parsley or chives if desired.
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