Chicken Wings

3 – 4 pounds chicken wings

Salt & Pepper, to taste

2 cups buttermilk  

2 cups ATK Original or Smokehouse

1 tablespoon hot sauce

 Coating Mixture:

2 cups flour

2 cups cornmeal

Seasoned salt

¼ teaspoon baking powder

Oil for frying

Garnish:

Horseradish

Celery

Cut wing tips off wings (if any), save for chicken stock. Salt and pepper the wings, and marinate in buttermilk, ATK and hot sauce for 2 - 12 hours. Drain the marinade well. Mix flour, cornmeal, seasoned salt and baking powder together. Dredge the drained wings in the flour/cornmeal mixture, and deep fry until golden brown and crispy.

Dipping Sauce:

½ cup mayonnaise

½ cup sour cream

½ cup bleu cheese

¼ cup ATK Original

celery salt, to taste

pepper, to taste

Mix mayonnaise, sour cream, blee cheese, and ATK together, add celery salt and pepper to taste, serve with wings along with horseradish and celery sticks.

Add a little ATK to the horseradish for an extra tang!