OH MY! All I can say is, Claritha knows her fried chicken! I had heard about soaking poultry in a brine solution and during an internet search, came across this recipe. A true southern style recipe, we think this is absolutely the best fried chicken we have ever eaten. See you if don't agree!
Rinse wings in a colander under cold running water and drain.
06(An alternative to this is to soak chicken wings overnight in a brine solution, using one cup salt and enough water to cover wings.) Arrange wings in one layer in a baking dish and thinly slice onions.
07Arrange onions over wings and pour buttermilk over onions.
08Chill wings, covered, at least 12 hours and/or up to one day.
09Discard onions and drain wings in a colander.
10Tear off an 18 inch sheet of wax paper and set aside.
11In a large shallow bowl, whisk together flour, peppercorns, cayenne, and remaining 2 tablespoons salt.
12Working with no more than 2 wings at a time, dredge wings evenly in flour mixture and shake off the excess.
13Arrange wings with the flat sides up, a few inches apart on wax paper and let stand 15 minutes.
14Get out a rack, brown paper bag, or paper towels, and set on a baking pan.
15In a large fish fryer set over two burners (or two heavy skillets), melt 2 cups shortening and 1/2 cup butter over high heat, just until butter begins to turn golden.
16Add the wings, flat sides down, and reduce heat to moderately high.
17Cook wings, covered, until deep golden, 8 to 10 minutes.
18Turn wings and cook, uncovered, until deep golden, about 8 minutes.
19With tongs, transfer wings to a rack set over pan, to drain.