• 1kg chicken wing • 500ml buttermilk • 2 cups vegetable oil, for deep frying • 2 cups plain flour • 1 tablespoon baking powder • 2 teaspoon mild paprika • Lemon wedges, to serve

1. Place chicken in a large glass or plastic bowl. Pour over buttermilk and turn to coat. Cover and refrigerate for at least 2 hours or overnight. 2. Preheat oven to 180c or 160c fan. line a baking tray with baking paper 3. Heat oil in a large frying pan over high heat. Combine flour, baking powder and paprika in a large, shallow dish, season well. 4. Add chicken in batches for 3-4 mins stirring until golden . 5. Transfer to prepared tray and bake in the oven for 20 mins, until cooked through . 6. Serve with lemon wedges ( optional)