Print

Southern Buttermilk Fried Chicken Wings for Ultimate Crispy Delight

A close-up of a mound of golden brown, crispy fried chicken wings piled high on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You deserve restaurant-quality chicken wings at home. This recipe shows you the technique to get shatteringly crispy skin while keeping the inside incredibly juicy. This is the best fried chicken wings recipe for game day.

Ingredients

Scale
  • 3 lbs chicken wings (flats and drumettes)
  • 2 cups buttermilk
  • 1 tablespoon hot sauce
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon baking powder (for extra crispiness)
  • Vegetable oil, for deep frying

Instructions

  1. In a large bowl, combine the buttermilk, hot sauce, salt, pepper, paprika, garlic powder, and onion powder. Mix well.
  2. Add the chicken wings to the buttermilk mixture. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight. This step makes the wings juicy.
  3. In a separate shallow dish, whisk together the flour, cornstarch, and baking powder. This is your dredging mix.
  4. Heat 3 inches of vegetable oil in a heavy-bottomed pot or deep fryer to 325 degrees Fahrenheit (160 degrees Celsius). Use a thermometer to monitor the temperature; oil temperature control is key for crispy fried chicken wings.
  5. Working in batches, remove the wings from the marinade, letting excess drip off, but do not wipe them dry.
  6. Dredge each wing thoroughly in the flour mixture, pressing firmly to coat completely. For extra crispy fried chicken wings, perform a double dredge: dip the floured wing back into the buttermilk briefly, then dredge again in the flour mixture, ensuring a thick, craggy coating.
  7. Carefully place the coated wings into the hot oil, ensuring you do not overcrowd the pot. Fry for 10 to 12 minutes, turning occasionally, until deep golden brown and cooked through. The internal temperature should reach 165 degrees Fahrenheit (74 degrees Celsius).
  8. Remove the wings from the oil and place them on a wire rack set over a baking sheet to drain excess oil. Let them rest for 5 minutes before serving.

Notes

  • For the crunchiest results, maintain your oil temperature between 325F and 335F. If the oil is too cool, the coating absorbs too much grease, leading to soggy wings.
  • If you prefer takeout style fried wings, consider a second, shorter fry at 375 degrees Fahrenheit for 60 seconds after the initial cook to boost the crunch factor.
  • These Southern Fried Wings are perfect for Game Day appetizers.

Nutrition

Find it online: https://kitchenslang.com/best-fried-chicken-wings-recipe/