Chicken Wings for Halal Cart Fans

Directions

1. 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.
2. 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).
3. 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).
4. 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.
5. 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.
6. 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.