In a large bowl, mix together buttermilk, paprika, garlic powder, onion powder, dried thyme, salt, and black pepper to create a marinade. Add the chicken wings and toss to coat them thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight to allow the flavors to develop.
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Wash the potatoes and cut them into long, thin strips to create fries. Pat them dry using a kitchen towel.
[rotated_ad]In a bowl, combine the vegetable oil, paprika, garlic powder, onion powder, salt, and black pepper. Toss the potato strips in the seasoned oil until they are evenly coated.
Arrange the seasoned potato strips in a single layer on the prepared baking sheet. Bake in the preheated oven for about 30 minutes, or until the fries are crispy and golden brown. Flip them halfway through the baking time for even cooking.
While the fries are baking, prepare the wings. In a large, deep pot or Dutch oven, heat vegetable oil over medium heat until it reaches 350°F (175°C). Make sure there is enough oil to fully submerge the chicken wings.
In a shallow dish, mix together the flour, paprika, garlic powder, onion powder, dried thyme, salt, and black pepper. Remove the wings from the marinade, allowing any excess liquid to drip off. Dredge each wing in the seasoned flour mixture, ensuring th
[rotated_ad]
