Superbowl Fried Chicken Wings

Combine 1 cup coarse salt and 2 tablespoons coarse salt in a large bowl. Clean the chicken wings and pat dry with paper towels, then place in the salt mixture to cure for 15-20 minutes.

While wings cure, halve the 2 onions and place them in a large bowl. Pour 3 cups buttermilk over the onions and mix to create the marinade.

Remove wings from salt, rinse under cold water, and pat dry thoroughly. Place the cleaned wings into the buttermilk-onion mixture and stir to coat evenly.

In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons cracked black peppercorns, and 1 teaspoon cayenne until well blended.

Heat 2 cups vegetable shortening in a large, heavy-bottomed skillet or Dutch oven to 350°F, checking the temperature with a candy or deep-fry thermometer.

Working in batches to avoid crowding, remove wings from the buttermilk mixture one at a time, allowing excess liquid to drip off, then dredge thoroughly in the seasoned flour mixture.

Carefully place the floured wings into the hot oil, frying in batches for 12-15 minutes until the coating is golden brown and crispy, turning occasionally for even cooking.

Transfer cooked wings to a paper towel-lined plate to drain excess oil. Let rest for 2-3 minutes.

Melt 1 stick unsalted butter in a small saucepan over low heat. Toss the drained wings with the melted butter to coat lightly, or serve the butter on the side for dipping.