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!

Choosing the Best Chicken Wings for Frying

When it comes to making the crispiest fried chicken wings, starting with the right cut is essential. Look for party wings, which are already separated into drumettes and flats — these smaller portions cook more evenly and quickly compared to whole wings. If you're buying whole wings, you can easily trim them yourself by cutting at the joints. Fresh, high-quality chicken wings are ideal, as frozen wings can sometimes retain extra moisture, making it harder to achieve that perfectly crispy coating. Always pat your wings dry with paper towels before marinating to give the buttermilk mixture the best chance to cling to the meat.

Secrets to Perfectly Crispy Fried Chicken Wings

Achieving an ultra-crispy texture comes down to a few small but important techniques. First, cornstarch is your best friend — adding it to the flour mixture creates a lighter, crunchier crust. Baking powder also plays a role by producing tiny bubbles in the coating, leading to an extra craggy, crispy exterior. After dredging your wings, let them rest for about 10 minutes before frying; this resting time allows the flour coating to absorb moisture and stick better, reducing the chances of the breading falling off in the oil. Frying in batches is another key: overcrowding the fryer drops the oil temperature, resulting in soggy rather than crispy wings.

Tips for Safe and Effective Deep Frying at Home

Deep frying at home can seem intimidating, but a few simple tips make it much safer and easier:

Use a deep, heavy-bottomed pot like a Dutch oven or a deep fryer with a built-in thermometer.
Only fill the pot halfway with oil to allow room for bubbling when the chicken is added.
Preheat the oil to 350°F (175°C) and maintain that temperature throughout frying. Hot enough oil seals the coating instantly and prevents greasy wings.
Fry in small batches to keep the oil temperature stable.
Use a spider strainer or tongs to gently lower wings into the oil and to retrieve them safely.
Always have a sheet pan lined with a wire rack nearby for draining — it keeps wings crispy compared to setting them directly on paper towels.

PIN IT

Crispy Buttermilk Fried Chicken Wings

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Marinating Time 2

Total Time 2 30

Course Appetizer, Main Course

Cuisine American

Servings 4

Equipment

Large Mixing Bowl
Deep fryer or heavy-bottomed pot
Tongs
Wire Rack for draining excess oil
Baking sheet for resting wings before frying

Ingredients

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

Instructions

Marinate the Chicken

In a large bowl, mix the buttermilk, salt, black pepper, smoked paprika, and garlic powder.
PIN IT
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.
PIN IT
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.

Common Mistakes to Avoid When Frying Chicken Wings

Even seasoned cooks can run into trouble frying chicken wings. Here are some common mistakes to watch for:

Skipping the rest after dredging: Allowing the coated wings to sit before frying gives the breading time to adhere, reducing the chance of it slipping off in the oil.
Overcrowding the pot: Frying too many wings at once lowers the oil temperature dramatically, causing the chicken to absorb excess oil and lose its crispiness.
Not monitoring oil temperature: Oil that's too cool results in greasy wings; oil that's too hot burns the crust before the meat cooks through.
Skipping the marinade: Marinating in buttermilk not only tenderizes but also helps the breading stick and delivers better flavor.

By avoiding these mistakes, you’ll be rewarded with consistently golden-brown, crunchy, and juicy wings every time.

Meal Prep and Storage Tips for Fried Chicken Wings

If you want to get a head start on your meal or save leftovers, there are a few tricks to keeping your wings delicious:

Prep ahead: Marinate the wings overnight and prepare the flour mixture in advance. You can even dredge the wings a few hours ahead and refrigerate them on a baking sheet.
Storage: Store leftover fried wings in an airtight container in the refrigerator for up to 3 days.
Reheating: To bring fried wings back to life, avoid the microwave — it makes them soggy. Instead, reheat them on a wire rack over a baking sheet in a 400°F oven for 10-12 minutes until crisp and heated through. An air fryer also works wonderfully for reheating fried wings.

How Do I Know When the Oil Is Ready Without a Thermometer?

If you don’t have a thermometer handy, you can still check if the oil is hot enough with a few old-school tricks:

Wooden spoon test: Stick the end of a wooden spoon or chopstick into the oil. If the oil bubbles steadily (not violently) around it, it’s ready.
Flour test: Sprinkle a small pinch of flour into the oil. If it sizzles immediately but doesn’t burn, you’re good to go.
Bread cube test: Drop a small cube of bread into the oil — it should brown in about 60 seconds if the oil is around 350°F.

No matter which method you use, always be cautious and work slowly when testing hot oil.

Can I Use Buttermilk Substitutes?

If you don’t have buttermilk on hand, don’t worry — there are easy substitutes that work almost as well:

Milk + Lemon Juice or Vinegar: Add 1 tablespoon of fresh lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5–10 minutes until it thickens and curdles slightly — that’s your quick homemade buttermilk.
Plain Yogurt + Water: Thin plain yogurt with a little water or milk to achieve a buttermilk-like consistency.
Sour Cream + Water: Mix sour cream with water until it’s pourable but still creamy.

While the texture might vary slightly, these substitutes provide the acidity needed to tenderize the chicken and allow the seasoned coating to adhere properly.

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.