Contributed by Jenn B aka Mom2Sam and Tiny at World Recipes Y-Group
- Serves 4.
- 3 pounds chicken wings (16 to 18)
- 1 cup + 2 tablespoons coarse salt
- 2 onions
- 3 cups buttermilk
- 2 cups all-purpose flour
- 2 teaspoons cracked black peppercorns
- 1 teaspoon cayenne
- 2 cups vegetable shortening
- 1 stick (½ cup) unsalted butter
- Cut off chicken wing tips, reserving them for another use (such as stock).
- Arrange wings in one Layer in a 13- by 9-Inch glass baking dish and sprinkle them evenly with ½ cup kosher salt.
- Turn wings over and sprinkle with ½ cup more salt.
- Chill wings 2 hours.
- In a colander rinse wings under cold running water and drain.
- Arrange wings in one layer in baking dish and thinly slice onions.
- Arrange onions over wings and pour buttermilk over onions.
- Chill wings, covered, at least 12 Hours and up to 1 day.
- Discard onions and in colander drain wings.
- Have ready an 18-inch sheet of wax paper.
- In a large shallow bowl whisk together flour, peppercorns, cayenne, and remaining 2 tablespoons salt.
- Working with no more than 2 wings at a time, dredge wings evenly in flour mixture and shake off excess.
- Arrange wings flat sides up and a few inches apart on wax paper and let stand 15 minutes.
- Generously sprinkle remaining flour mixture over wings, patting it to adhere, and let stand 15 minutes more.
- Have ready a rack set over a baking pan.
- In each of two 10- to 11-inch heavy skillets melt 1 cup shortening and 4 tablespoons butter over high heat just until butter begins to turn golden.
- To each skillet add 8 or 9 wings, flat sides down, and reduce heat to moderately high.
- Cook wings, covered, until deep golden, 8 to 10 minutes.
- Turn wings and cook, uncovered, until deep golden, about 8 minutes.
- With tongs transfer wings to rack set over pan to drain.
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