Few things hit the spot quite like crispy, golden-brown buttermilk fried chicken wings. The perfect balance of crunch and juicy tenderness makes them a must-have for game days, family gatherings, or even just a fun weeknight meal. These wings are marinated in tangy buttermilk to ensure maximum flavor and tenderness before being coated in a seasoned flour mixture and fried to crispy perfection. Whether you're new to frying or a seasoned pro, this recipe will have you coming back for more!
Crispy Buttermilk Fried Chicken Wings
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Marinating Time 2 hours hrs
Total Time 2 hours hrs 30 minutes mins
Course Appetizer, Main Course
Cuisine American
Large Mixing Bowl
Deep fryer or heavy-bottomed pot
Tongs
Wire Rack for draining excess oil
Baking sheet for resting wings before frying
For the marinade
- 2 lbs party wings or a mix of drumettes and flats
- 2 cups buttermilk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
For the coating
- 2 cups all-purpose flour
- 1/2 cup cornstarch for extra crispiness
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper optional, for a spicy kick
- 1 teaspoon onion powder
- 1 teaspoon baking powder
For frying
- 4 cups vegetable oil or enough to submerge the wings
Marinate the Chicken
In a large bowl, mix the buttermilk, salt, black pepper, smoked paprika, and garlic powder.
Add the party wings and toss to coat. Cover and refrigerate for at least 2 hours (or overnight for deeper flavor).
Prepare the Coating
In another bowl, whisk together the flour, cornstarch, salt, black pepper, cayenne, onion powder, and baking powder.
Remove the wings from the buttermilk marinade, letting excess drip off, and dredge them in the flour mixture until well coated.
Place coated wings on a baking sheet and let them rest for 10 minutes (this helps the coating stick better when frying).
Fry the Wings
Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
Fry the wings in batches for about 6-8 minutes or until golden brown and cooked through (internal temperature should reach 165°F).
Transfer the fried wings to a wire rack to drain excess oil.
Serve with Your Favorite Sauce
Toss the wings in your favorite chicken wing sauce, such as classic buffalo, honey garlic, or spicy Korean gochujang.
Serve immediately with ranch or blue cheese dressing on the side.
Pairings
These buttermilk fried wings pair well with crisp celery sticks, coleslaw, or a simple side of fries. If you're looking for easy dinner ideas, serve them with cornbread and mac and cheese for a comforting meal. They also make a great addition to any game-day spread alongside a homemade chicken wings platter featuring different dipping sauces.
FAQs
1. Can I Bake These Instead of Frying?
Yes! If you prefer a baked wings recipe, preheat the oven to 400°F, place the wings on a wire rack over a baking sheet, and bake for 40-45 minutes, flipping halfway through for even crispiness.
2. Can I Use Chicken Breast Instead of Wings?
While this is a classic fried wings recipe, you can adapt it for boneless chicken breasts by cutting the breast into strips, following the same marinade and coating process, and frying until golden brown. This is a great option if you want an alternative to party wings.
3. How Do I Make These Extra Crispy?
For chicken wings in the oven crispy enough to rival fried versions, toss the wings in baking powder before baking. This technique dries out the skin, leading to a crispier texture.
4. What If I Want a Lighter Version?
If you want to make a healthier version for a chicken wings dinner, consider using an air fryer at 375°F for 25-30 minutes, shaking the basket halfway through.
