If you’re looking for the ultimate game day or game night snack, look no further than a plate of crispy and delicious Fried Chicken Wings. The secret to these wings lies in the tangy buttermilk marinade, which infuses the meat with flavor and tenderness, and the well-seasoned flour coating, which creates a satisfyingly crunchy texture.

overhead view of fried chicken wings on a white platter with buffalo sauce and ranch.

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What’s in Deep Fried Chicken Wings?

One of the best things about this classic fried chicken recipe is its simplicity. With just a few ingredients and some basic cooking techniques, you can whip up a plate of wings that will be a hit with everyone.

  • Buttermilk: Buttermilk is the tangy, slightly sour, and low-fat liquid that remains after butter is churned from cream. It’s a versatile dairy ingredient I keep on hand for pancakes, biscuits, and all my best fried chicken recipes.
  • Chicken Wings: Chicken wings are economical, easy to prepare, and a crowd-pleaser for any occasion, even if it’s just celebrating the end of the work week!
  • Flour: Use all-purpose flour for the coating mixture.
  • Spices: Garlic, onion, and paprika, along with salt, are all the basic spices this simple flour coating needs to add savory flavor to the chicken.
  • Oil: While there are several good options for frying chicken, peanut oil and canola oil are two of the most popular and widely used due to their high smoke point and neutral flavor.

Variations on Fried Wings

There are so many ways to customize these wings. For spicy fried wings, add a few dashes of hot sauce to the buttermilk and/or add a pinch of cayenne pepper in with the flour. You could also toss the fried wings in Buffalo sauce!

Drizzle honey or hot honey over the freshly fried wings for a sweet kick. For Korean fried wings, toss them with gochujang sauce, or for barbecue wings, toss them with barbecue sauce.

step by step photos for how to make fried chicken wings.
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How long should you marinate chicken wings for?

These wings can be marinated in the buttermilk for as little as 1 hour or as long as 24 hours. The longer they marinate, the more tender they will be.

What kind of oil is best for frying chicken wings?

When frying, it’s best to use a neutral oil with a high smoke point. I like vegetable oil, but you could also use canola oil, peanut oil, or avocado oil. I never recommend deep frying anything in olive oil, as it will burn!

How hot should the oil be when frying chicken wings?

Heat your oil to 350°F and try to maintain that temperature throughout the process. Do not overcrowd the fryer/Dutch oven; otherwise, the temperature may drop dramatically, leading to greasy chicken wings.

Can you fry frozen chicken wings?

While you can fry chicken wings from frozen, I don’t recommend it. The extra water in the wings will cause them to sputter and spray oil everywhere once dumped into the fryer. Plus, the marinade will not penetrate frozen wings, and the flour will not stick as well. If you have frozen wings, I recommend letting them thaw in the refrigerator overnight before marinating them.

How long does it take to fry chicken wings?

It should take about 5-7 minutes to fry each batch of chicken wings. Chicken wings are properly cooked when they reach an internal temperature of 165°F.

What’s the secret to crispy chicken wings?

There isn’t really a secret to crispy chicken wings. It’s all in following the instructions. Make sure to pat the chicken wings dry before dredging them, and do not overcrowd the fryer/Dutch oven. It’s super important for the temperature to stay consistent throughout the process!

partial overhead view of fried chicken wings on a white platter with buffalo sauce and ranch.

How to Store and Reheat Crispy Fried Chicken Wings

Store leftover fried chicken wings in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven on a wire rack set in a baking sheet for 15 minutes, or until heated through.

How to Freeze Deep Fried Wings

Freeze fried chicken wings in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

What to Serve with Fried Crispy Chicken Wings

And, of course, no plate of wings would be complete without your favorite dipping sauces to add even more flavor and fun to the experience. Try with my homemade BBQ sauce, homemade honey mustard, or homemade ranch dressing.

If you want to turn the wings into a meal or use this same recipe with chicken breasts or chicken thighs, you can easily serve them with Crockpot Mashed Potatoes, Green Beans and Bacon Recipe (Pennsylvania Dutch Beans), and a Corn Casserole.

a hand dipping a fried chicken wing into a bowl of buffalo sauce.
Recipe Card

Fried Chicken Wings Recipe

4.67 from 3 votes
Prep: 15 minutes
Cook: 30 minutes
Marinade Time: 1 hour
Total: 1 hour 45 minutes
Servings: 6
Author: Becky Hardin
featured fried chicken wings.
Fried chicken wings are the ultimate appetizer for any game day or game night gathering. With a crispy exterior that packs a flavorful punch, these wings are a surefire crowd-pleaser that will leave your guests begging for more.
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Ingredients 

  • 2 cups buttermilk (see note)
  • 4 pounds bone-in, skin-on chicken wings thawed if frozen (about 16-20 wings)
  • 2 cups all-purpose flour
  • 2 tablespoons ground paprika
  • tablespoons seasoned salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Vegetable oil for frying

Instructions 

  • Pour the buttermilk in a large bowl.
    2 cups buttermilk
  • Add in the chicken wings, cover the bowl with plastic wrap, and marinate for at least 1 hour or up to overnight.
    4 pounds bone-in, skin-on chicken wings
    overhead view of chicken wings marinating in buttermilk in a glass bowl.
  • Combine the flour and seasonings in a shallow dish.
    2 cups all-purpose flour, 2 tablespoons ground paprika, 1½ tablespoons seasoned salt, 1 teaspoon garlic powder, 1 teaspoon onion powder
  • Heat about 3 inches of oil to 350°F in a Dutch oven, or fill a deep fryer with oil and set the temperature to 350°F.
    Vegetable oil
  • Remove 5-6 chicken wings from the buttermilk. Let the excess liquid drip off.
  • Dredge the wings in the flour, pressing the flour firmly into the dish to ensure the wings are fully coated.
    buttermilk marinated chicken wings being dredged in flour in a white bowl.
  • Gently drop the wings into the oil and fry for 5-7 minutes until golden brown.
  • Transfer the wings to a plate or sheet pan lined with paper towel.
    overhead view of fried chicken wings on a towel-lined baking sheet.
  • Repeat the dredging and frying steps for the remaining chicken wings.

Video

Becky’s Tips

  • DIY Buttermilk: To make your own buttermilk, measure 2 cups of milk, remove 2 tablespoons of it, and mix in 2 tablespoons of lemon juice or white vinegar. Let this mixture sit for 5 minutes before using in the recipe.
  • For spicy fried wings, add a few dashes of hot sauce to the buttermilk and/or add a pinch of cayenne pepper in with the flour.
  • Pat the chicken wings dry before frying to ensure the wings get crispy!
  • Don’t try to fry too much chicken at once. Frying more than 4-5 wings at a time will drop the temperature of the oil too much, leading to greasy chicken.
  • Keep the wings warm by laying pieces on a wire rack set in a rimmed baking sheet with space between them and placing them in a 200°F oven until ready to serve.
Storage: Store fried chicken wings in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Serving: 4-5 wingsCalories: 653kcalCarbohydrates: 38gProtein: 37gFat: 39gSaturated Fat: 10gPolyunsaturated Fat: 11gMonounsaturated Fat: 13gTrans Fat: 0.4gCholesterol: 135mgSodium: 1950mgPotassium: 470mgFiber: 2gSugar: 4gVitamin A: 1521IUVitamin C: 1mgCalcium: 126mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

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Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

4.67 from 3 votes (3 ratings without comment)
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2 Comments
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Holly
Holly
May 21, 2023 3:16 pm

I’m sure these are delicious – everything of yours that I’ve made is – but we are already addicted to your Baked Chicken Wings, which are GREAT!

Samantha Marceau
May 22, 2023 9:01 am
Reply to  Holly

Both are great recipes, Holly! Thanks for stopping by!