Submitted by: Paul from Mount Prospect, IL
Yield: 1 dozen chicken wings
Prepare wings by removing the wing tip and separating the section at the joint. Place the wings in a non-reactive bowl and add the buttermilk and hot sauce. Mix and refrigerate for a least one hour.
Drain wings in a colander. Mix flour dredge ingredients and put in a strong paper bag. Add one third of the wings at a time and shake to coat evenly with flour mixture.
Heat peanut oil to 375F and cook wings 8-10 minutes until golden brown.