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Billygoat Wings

Billygoat Wings
I made chicken wings for Super Bowl XL and decided I needed a couple of recipes for people who do not like hot/spicy wings and came up with this. I expect it would make a great general fried chicken coating as well.

Submitted by: Paul from Mount Prospect, IL
Yield: 1 dozen chicken wings


Featured in this Recipe


  • 12 chicken wings, tips removed and separated at the joint
  • Marinade :
  • 1 cup buttermilk
  • 1/4 cup Louisiana hot sauce (like Frank's)
  • Flour Dredge Mix:
  • 1 cup flour
  • 1 teaspoon salt
  • pinch of freshly ground white pepper

Preparation Instructions:

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.


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