Fried buttermilk and mustard chicken wings

  • 40 mins cooking
  • Serves 12
  • Print


Fried buttermilk and mustard chicken wings
  • 1 cup (300g) rock salt
  • 1 cup (220g) firmly packed brown sugar
  • 2 tablespoon lemon rind, finely grated
  • 2 tablespoon fresh lemon thyme, finely chopped
  • 1 clove garlic, crushed
  • 1.5 kilogram (3 pounds) chicken wing nibbles
  • 3/4 cup (110g) plain (all-purpose) flour, plus extra, to dust
  • 600 millilitre (1 pint) buttermilk
  • 2 tablespoon hot english mustard
  • 1 egg, beaten lightly
  • vegetable oil, to deep-fry


Fried buttermilk and mustard chicken wings
  • 1
    Place salt, sugar, rind, thyme and garlic in a large bowl, mix to combine. Add chicken, toss well to coat, cover, refrigerate 1 hour.
  • 2
    Wash salt mixture from chicken under cold water, pat chicken dry with paper towel.
  • 3
    Place flour in a large bowl, gradually whisk in combined buttermilk, mustard and egg. Season.
  • 4
    Fill a large saucepan or deep fryer one-third full with oil, heat over medium heat to 180°C (160°C fan forced) (or until a cube of bread turns golden in 10 seconds). Working in batches, dust chicken in extra flour. Dip chicken into batter, drain excess batter. Deep fry chicken, in batches, turning halfway through cooking time, for 6 minutes or until golden and cooked through. Remove with a slotted spoon, drain on paper towel.
  • 5
    Place chicken on a large platter to serve.


Chicken wing nibbles are available from most major supermarkets. You could also use chicken drumettes.

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