Ingredients:
Chicken Marinade:
2 poundschicken wings (drumettes, wingettes, or both)
1 cupbuttermilk
1 tablespoongarlic powder
2 teaspoonsground turmeric
2 teaspoonsonion powder
1 teaspoonkosher salt
Spice Mix:
2 tablespoonschili powder
2 tablespoonsconfectioners’ sugar
2 tablespoonsground coriander
2 tablespoonsgranulated garlic
2 tablespoonsonion powder
2 tablespoonssmoked paprika
1 tablespoonground cumin
White Sauce:
1 cupmayonnaise
1/2 cupsour cream
3 tablespoonswhite vinegar, plus more to taste
2 large garlic cloves, finely grated (preferably on a Microplane)
1 tablespoonfreshly ground black pepper
1 teaspoononion powder
1 teaspoongranulated garlic
1 teaspoonkosher salt
Frying & Serving:
Canola oil, for deep-frying
Kosher salt, for seasoning
1 1/2 cupsall-purpose flour
Cilantro leaves, lime wedges, and hot sauce, for garnish (optional)
Directions:
In a large zip-top bag or bowl, combine the chicken, buttermilk, garlic powder, turmeric, onion powder, and salt. Mix until combined. Refrigerate for 6 to 24 hours.
In a small bowl, combine all of the spice mix ingredients until fully incorporated. Pour into a shaker (or if you don’t have one, sprinkling by hand will do the trick).
In a medium bowl, combine all of the white sauce ingredients until fully incorporated. Add more vinegar to get the consistency and tanginess where you want it. Transfer to a squeeze bottle (or if you don’t have one, just dip the wings).
Fill a Dutch oven a third of the way with the oil and heat to 350°F. While that heats up, remove the chicken from the marinade, then dredge it in the flour, making sure each wing is fully coated.
In batches, fry the wings for 5 to 6 minutes, until golden brown, crispy, and cooked through, flipping and agitating them often. As soon as each batch is out of the fryer, transfer to a wire rack to drain, then immediately place in a bowl and generously season with the spice mixture and salt. Toss until evenly coated.
When all the wings are fried and seasoned, pile on a plate and drizzle with white sauce. If you’d like, garnish with cilantro, lime, and hot sauce.