"Soaking the wings in buttermilk overnight acts as a natural tenderizer and adds depth of flavor."
5 pounds chicken wings
1 quart buttermilk
4 eggs
Seasoning for chicken before frying:
2 cups flour
2 tablespoons celery seed
2 tablespoons dry mustard
1 tablespoon garlic powder
5 teaspoons thyme
1 teaspoon dried basil
1 teaspoon oregano
2 tablespoons salt
2 tablespoons black pepper
4 tablespoons paprika
2 tablespoons ginger
For the sauce:
2 sticks of butter (1 cup)
1 pound brown sugar
2 cups hot sauce
1 teaspoon black sesame seeds
1/2 cup sweet chili sauce
Soak the chicken wings in buttermilk overnight. Then remove wings from the buttermilk and wipe off excess.
For the sauce, heat butter in a pan. As it begins to melt (about halfway), add the sugar, and mix well. Stir constantly so it won’t burn. You want it to almost make a caramel. Add the hot sauce, and continue to stir until incorporated. Add sesame seeds and sweet chili.
Mix the eggs, and reserve for dipping and dredging. Combine the ingredients for the flour mixture. Dip the chicken in the egg mixture, and then dredge in flour and shake off excess.
Fry chicken wings in oil that is approximately 350°F until internal temperature of the chicken is 165°F. Toss chicken in sauce, and enjoy.