Fried Buttermilk And Mustard Chicken Wings - cooking recipe

Ingredients

10.5 oz rock salt
1 cup brown sugar
2 tbsp lemon zest
2 tbsp finely chopped fresh lemon thyme leaves
1 clove garlic, minced
3 1/3 lb chicken wings
3/4 cup all-purpose flour, plus extra for dusting
2 1/2 cups buttermilk
2 tbsp English mustard
1 None large egg, lightly beaten
None None vegetable oil, to deep-fry

Preparation

Combine salt, sugar, lemon zest, thyme and garlic in a large bowl. Add chicken and toss to coat. Cover and chill for 1 hour.
Wash salt mixture from chicken under cold running water then pat dry with paper towels.
Place flour in a large bowl. Gradually whisk in buttermilk, mustard and egg. Season.
Fill a large saucepan or deep fryer 1/3 full with oil and heat to 350\u00b0F. Working in batches, dust chicken in extra flour then dip into batter, draining off excess. Deep-fry for 6 mins, or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.