1 small pkg. chicken wings (about 8 to 10)
2 cups buttermilk
3 cups Bisquick (or all-purpose flour)
peanut oil (or you favorite oil)
2 (gallon size) Ziploc bags

SPICES:

1 tbsp. paprika
1 tbsp. Italian seasoning
2 tsp. garlic powder
1 tsp. onion powder
1 tsp. chili powder
1 tsp. black pepper
1 tsp. parsley
1/2 tsp. cinnamon
1/2 tsp. sugar

In small bowl mix all spices. Set aside.

Wash and clean chicken well. If desired, split at joint and discard tips.

Place chicken in a large resealable Ziploc bag. Add 1 teaspoon of spice mixture, seal bag and shake. Pour buttermilk over chicken until all wings are covered. Give bag a little shake and store in refrigerator no less than 4 hours (for best results store overnight).

When ready to fry, preheat oil to 360°F.

Place Bisquick (or flour) in a large resealable Ziploc bag. Add remaining spice mixture and shake well.

Take chicken out of buttermilk, let excess drip off, and place in coating mixture. Seal and shake until all wings are coated (3 to 4 at a time).

Test oil by dropping in a pinch of coating (if it bubbles, it's ready).

Place chicken in oil and fry until golden brown. This should take about ten minutes. If cooking in a shallow pan, turn chicken after 7 minutes and fry 3 to 4 minutes on other side.

Tip: When chicken floats to the top it's usually done. Let chicken stay in oil 1 to 2 minutes after it floats to the top to be sure. Poke chicken with fork. If juices flow clear they are ready to eat.

Let stand for 3 minutes on paper towels and DIG IN!

Submitted by: Turi "Tipp" Tippett