How to cook chicken wings

Place 18-20 chicken wings into a colander.  Rinse wings under cold running water,  turn out onto several thicknesses of paper towels or clean kitchen towel, pat dry.

In a large bowl add the buttermilk, onion and garlic powders and basil and stir well.  Add the chicken wings and stir to coat all.  Cover this with cling-wrap and let the wings marinate for at least 2 hours.

Combine salt, pepper, and cayenne pepper with the flour, stir to combine.

Take the wings out of the refrigerator, pour all wings into a large colander to drain off the buttermilk. Dredge the well drained wings in seasoned flour.  Let these sit, arranged in a single layer on a baking sheet for 10 minutes.

Pour 48 ounces of Peanut Oil or your favorite deep frying oil into deep fryer.  Set temperature to 360oF.  Allow fryer to reach this temperature.

Depending on the size of your deep fryer anywhere from 8-12 minutes per batch.

These wings are best served hot, on a big platter garnished with celery stick curls surrounding a fiery hot picante sauce and sour cream mixture for dipping.

Fiery Hot Dipping Sauce

1 cup HOT Pace Picante Sauce

1 cup regular cultured sour cream

Combine picante sauce and sour cream in a serving bowl. Place the dipping sauce in the middle of your serving platter and arrange the delectible cooked wings around the bowl. "Finger-Lick'in!"

Chicken Wings With Salsa Verde-Food Network