Rosemary Butter Hot Wings
Yields: 6 servings
  • 3 pounds chicken wings
  • 2 teaspoons kosher salt
  • 2 teaspoons ground black pepper
  • 2 cups whole buttermilk
  • ¾ cup hot sauce*, divided
  • 2 large eggs
  • 3 cups all-purpose flour
  • 2 tablespoons chopped fresh rosemary
  • 1 teaspoon garlic salt
  • 3 quarts vegetable oil
  • ½ cup unsalted butter, melted
  • 2 sprigs fresh rosemary
  1. Cut off and discard wing tips; cut wings in half at joint. In a large bowl, toss together chicken wings, salt, and pepper. Let stand for 30 minutes.
  2. In another large bowl, whisk together buttermilk, ½ cup hot sauce, and eggs until frothy. Add chicken, and let stand for 10 minutes.
  3. In a medium bowl, combine flour, chopped rosemary, and garlic salt. Dredge chicken in flour mixture, shaking off excess. Let stand for 15 minutes.
  4. Pour oil in a large cast-iron Dutch oven, and heat over medium heat until a deep-fry thermometer registers 325°.
  5. Working in batches, fry chicken until golden brown and a meat thermometer inserted in thickest portion registers 165°, 6 to 8 minutes. Let drain on a wire rack over paper towels.
  6. In a small bowl, combine melted butter, rosemary, and remaining ¼ cup hot sauce. Drizzle over hot wings.
*We used Texas Pete Hot Sauce.
Recipe by Taste of the South at