Quick and Easy Popeyes-Style Chicken Wings

Marinade

• buttermilk (enough to submerge wings)
• hot sauce (Nashville hot style, generous amount)
• 22 eggs, scrambled

Chicken

• chicken wings, cut into flats and drumettes

Flour Coating

• 313 g21/2 cup all-purpose flour
• 35 ml21/2 tbsp baking powder
• chili powder
• 1 packet1 packet Sazon seasoning
• kosher salt
• garlic powder
• black pepper
• onion powder
• cayenne pepper

Frying

• canola oil, enough for deep frying

Finishing

• your favorite wing sauce or marinade

Instructions

1. 1 Cut the chicken wings at the joint into flats and drumettes. Combine buttermilk and a generous amount of Nashville hot sauce in a large bowl, mix well, and submerge the wings fully. Let them marinate for at least 20 minutes, or up to 5 hours for best results.
2. 2 In a separate large bowl or bag, combine approximately 2.5 cups of flour, 2.5 tablespoons of baking powder, chili powder, a full packet of Sazon, kosher salt, garlic powder, black pepper, onion powder, and a little cayenne pepper. Mix the dry coating well. Scramble 2 eggs and add them into the flour mixture, mixing until you get a shaggy, crumbly texture.
3. 3 Heat canola oil in a deep pot to frying temperature. Remove the marinated wings from the buttermilk and toss them in the seasoned flour coating, shaking off any excess. Fry the wings in batches for about 8–10 minutes, until they float and are golden brown. Check that the internal temperature reaches at least 70°C160°F.
4. 4 Transfer the fried wings to a rack set over a baking sheet and place in an oven preheated to 75°C170°F. Let them rest and finish cooking for about 10 minutes. Once all wings are done, repeat frying any remaining wings for another 8 minutes until golden and floating.
5. 5 Place all finished wings in a large bowl. Pour your desired wing sauce around the edges and over the top, then toss well to coat. Serve immediately.