Ingredients: 

Chicken Wings and Drums 3lbs give or take

1 qt Buttermilk

8-10 Garlic Cloves, crushed

5 Scallions, minced

1 Tbsp Arbol Chili powder

1 Lemon, zested and juiced

Course black pepper and salt

Breading: 

2 Packages of Panko

3 cups of Flour

Ranch: 

1 cup Mayo

1 cup Buttermilk

1 cup Sour Cream

1 Clove Garlic, minced

2 Scallions, Minced

1Lemon, juiced

Chicken wings are loved for a reason. They have an almost perfect ratio of meat to crispy skin. You can go to places that advertise boneless chicken wings and you get glorified chicken nuggets. We decided why not apply some butchery and make De-Boned Chicken Wings rather than the commercial boneless variety. The results? Crispy heaven:)

This recipe would also work great for bone in wings, thighs, breast, any part of chicken that you would like to fry.

To De-bone the flats and drums:

Flats- chop off the ends to get rid of the cartilage. Turn it so that the bones are sticking up and press down on the meat to clear it off the bone. Flip over and repeat. At this point, you will be able to pull the bones clean out. You can either leave as is or cut a slit through one side letting it become a flat strip.

Drums- Run a small knife along bone and pull meat free. Easy Peasy

Make a buttermilk marinade to let sit for 24 hour (8 if you’re in a rush): Mix all ingredients together and add enough buttermilk to cover the chicken. Cover and let sit until ready to cook.

To Cook:

1. Season flour with salt, black pepper, and chili powder.
2. Take half of your panko and blend/pulse it in a food processor until very fine. Combine with rest of panko and add half of your seasoned flour to this panko mix.
3. Drain your marinated chicken and set aside. Keep your Marinade because you will use it in the breading process.
4. Take chicken and bread in this order: seasoned flour, marinade, seasoned panko. Breading it twice will give you the extreme crunch that you get at a restaurant. If you want to be a pro, use one hand for dry steps, and one for wet. this will eliminate getting more breading on your hands than the chicken.
5. Fry in oil at 375F until deep golden brown. (If you are frying larger pieces of chicken then be sure to check that the internal temp is above 165F at the thickest part using a probe thermometer.) Drain and hit with a dash of salt as soon as it comes out of the fryer.
6. We like onions and had extra breading ingredients so we also did the same process with some onion rings.

To make ranch for dipping: mix equal parts sour cream, buttermilk, and mayo together. add in minced scallions, crushed garlic, and a squeeze of lemon. Salt and Pepper to taste.

Cheers!