1/2 c. buttermilk
1 c. all-purpose flour
1 tbsp. salt
1/4 to 1/2 tsp. cayenne pepper (to taste)
1/2 tsp. black pepper
2 1/2 lbs. chicken wings
Vegetable oil or shortening

Pour buttermilk into a shallow bowl. Mix flour, salt and peppers to taste, in another bowl dip wings in buttermilk, then coat with flour. Shake off excess flour and place on wire rack to set coating. Pour 1 1/2 inches oil into a large skillet and heat over medium heat until corner of wing held in oil makes lively sizzle and add as many wings that will fit in a single layer without touching. Fry until golden brown (about 5 minutes). Turn wings, reduce heat slightly and cover. Fry until browned again and make sure meat is cooked through. Drain.