How to make it

  • Mix one egg into buttermilk.
  • Place halved chicken wings in a bowl and coat with the buttermilk/egg mixture and allow to sit for at least 30 minutes, refrigerated.
  • In a bowl, add all remaining ingredients, except the crushed Saltines
  • Place crushed Saltines in a separate bowl (toss a little black, or cayenne pepper in there, too, if you like)
  • In a deep skillet heat the vegetable to approximately 350 degrees. A deep fry, or candy thermometer works great for this
  • Dredge the chicken in the flour mixture and then back into the buttermilk mix, finishing them in the saltine cracker mix (it's ok to double dip, here!)
  • Allow chicken to sit for a five minutes to allow the coating to 'grab hold' of the chicken skin
  • Fry in oil for ten minutes, turning often. Do not over crowd the deep fryer
  • Remove from the oil allowing residue to drip off before putting on a plate lined with paper towels, or toss them in a paper bag.
  • For bare wings, sprinkle additional salt on chicken immedeiately and serve.
  • For Buffalo, immediately place the wings and sauce into a sealable container. I use my 4 QT sauce pan with the lid on it. Shake until they're completely coated, and serve.

Reviews & Comments 6

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  • Kathicooks 3 years ago
    I'm bookmarking these - they look great! :-)
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  • rosemaryblue 3 years ago
    Making these tomorrow! :)
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  • grecogirl 3 years ago
    Yummy! Those sure look crispy, just the way I like them! I love using buttermilk to coat, but I have never used saltines as a coating. I will definitely have to try. Thanks for sharing.:)
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  • kristopher 3 years ago
    Football. Making these.
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  • impssweetp 3 years ago
    Now this is just the perfect dish for today. Thanks so much for a great post. Football move over, the chicken wings are comin' in. Yum Yum
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  • 22566 3 years ago
    Perfect game food...
    Thank-you
    Kind Regards
    Joyce
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