Extra Crispy Chicken Wings with Honey Sriracha Sauce

I could eat chicken wings on any day that ends with the letter "Y". There are so many delicious variations, and this one happens to be one of my favorites! This, I'm sure, is the first of many chicken wing recipes - and I hope you enjoy! Let's #MakeItHappen

For the full step-by-step recipe, please visit my blog - https://mrmakeithappen.blog/buttermilk-fried-chicken/

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Ingredients: (Grocery List)
1 gallon peanut or vegetable oil
4 cups all purpose flour
20-25 sectioned chicken wings
1 packet sazon
old bay
casero adobo (optional)
seasoned salt (flour seasoning to taste!)

Marinade:
1/2 gallon buttermilk
1/4 cup salt
1 tbs hot sauce
1 tbs Worcestershire sauce
2 bay leaves
1 packet Sazon
1 tsp Poultry seasoning
1 tsp seasoned salt
1 tbs chicken base

Honey Sriracha Sauce:
1/2 cup honey
1/4 cup sriracha (adjust based on how spicy you want the sauce)
2 tbs soy sauce
1 tbs melted butter

Directions:
Prep your buttermilk brine by mixing together buttermilk with other marinade ingredients and pour over your sectioned chicken wings. Soak for 1 hour or up to 4 hours
Pour oil into deep fryer (you can shallow pan fry these if you like, but I prefer to deep fry) Set your oil temperature to 350.
Season the flour generously. Taste for seasoning prior to coating your chicken wings. If the flour does not taste seasoned, your chicken won't either!
Take your wings directly from the buttermilk marinade and toss them into the seasoned flour. Coat each wing and then place on a wire rack to rest until your oil comes up to temp. (This step helps the flour adhere to the wings and gives you a nice crunchy end product)
Without overcrowding your fryer, fry your wings for about 5 minutes and then move them around a bit to ensure they are not sticking together. After about 8-10 minutes they should begin to float and be a nice golden brown color. Once they reach 175 degrees internal temp, they are done.
Mix your sauce ingredients in a small sauce pot, over medium heat. Adjust the spice level by tweaking the honey/sriracha ratio. Once your wings are done cooking, pour the warm sauce over them and toss to coat.

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