In a LARGE bowl, soak:
1 qt buttermilk
3 lbs chicken wings, approximately.
Cover and refrigerate.
Place in a medium bowl and set aside 2 c flour.
Place in a large bowl 2 c flour, 12 oz Guinness Stout, 1 tsp cayenne, 1 tsp garlic powder.
Mix until smooth (a few lumps are ok). Let it sit for 5 minutes or so.
Dredge the wings from the buttermilk in the flour then dip them in the beer batter.
Heat in a deep fryer vegetable oil as required.
Fry wings until they are a deep golden color. Drain on paper towels and serve. Enjoy!
Crescent City Brew Talk 