Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: desegment chicken wings at the joints discarding the tips. place the wings in a large plastic bag. in a large bowl, combine the buttermilk and dry marinade ingredients whisking together. pour marinade over the wings and marinate for 4 hours. for the breading, sift the ingredients in a large bowl breaking up any lumps and mixing well. five minutes prior to frying, start to bread the wings using the two-hand method, one hand for wet and one hand dry. place the coated wings on a platter allowing the marinade to soak through the breading. prior to placing in the fryer dip the wings in the remaining marinade and bread. place in fryer and fry until breading is dark, crispy, and chicken is done. enjoy!

Target recipe: mix first 5 ingredients in a large bowl. add chicken and turn to coat. cover and refrigerate, turning occasionally for at least 2 hours or up to 12. heat oven to 375° and line baking sheet with heavy duty foil. add chicken in a single layer. bake, turning chicken once for 1 1/4 hours or until chicken turns crispy. note: after baking these can be cooled and refrigerated, covered for up to 24 hours. reheat in covered baking dish in a 400° oven for 15 minutes.