Roaster Chicken Wings

In a bowl large enough to accommodate the chicken wings, whisk seasonings into the buttermilk and let stand 15 to 20 minutes. Add the chicken wings to the buttermilk mixture and let marinate overnight.

Meanwhile, in another bowl, mix the salt, pepper, and cayenne with the flour. Remove the chicken wings from the marinade and drain them. Add the peanut oil to a heavy-walled Dutch oven (or a similar pot or deep fryer) and heat the oil to 325 degrees F.

Dredge the chicken wings in the flour mixture, making sure that the wings are sufficiently coated on all sides. Shake excess flour from wings and carefully add them in batches of five or six to the hot oil. Cook until golden brown, about 10 minutes, and serve with your favorite hot sauce.

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