Updated
If you’re looking for the ultimate game day 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 that infuses the meat with flavor and tenderness, and the well-seasoned flour coating that creates a satisfyingly crunchy texture.
Fried Chicken Wings
One of the best things about this classic fried chicken recipe is its simplicity and versatility. 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.
There are so many ways to customize these wings. For spicy fried wings, add a few dashes of hot sauce to the buttermilk or a pinch of cayenne pepper to 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. The taste options are endless!
Fried Chicken Wings Recipe
Equipment
- Deep Fryer OR
- Dutch Oven AND
- Deep Frying Thermometer
- Baking Sheet
Ingredients
- 2 cups buttermilk (see note)
- 4 pounds bone-in, skin-on chicken wings thawed if frozen (about 16-20 wings), patted dry for crispy wings
- 2 cups all-purpose flour
- 2 tablespoons ground paprika
- 1½ tablespoons seasoned salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- vegetable oil for frying, you can also use any neutral oil with a high smoke point, like canola, peanut, or avocado.
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. The longer they marinate, the more tender they will be.4 pounds bone-in, skin-on chicken wings
- 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 wings firmly into the dish to ensure they are fully coated.
- 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 towels. Repeat the dredging and frying steps for the remaining chicken wings.
- To keep the wings warm, arrange them in a single layer on a wire rack set over a rimmed baking sheet, leaving space between each wing, and place them in a 200°F oven until ready to serve.
- Serve with your favorite dipping sauce and enjoy.
Becky’s Tips
- To make your own buttermilk, measure 2 cups of milk, remove 2 tablespoons, and mix in 2 tablespoons of lemon juice or white vinegar. Let this mixture sit for 5 minutes before using it in the recipe.
- 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.
- I never recommend deep frying anything in olive oil, as it will burn.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Fried Chicken Wings Step by Step
Prepare the buttermilk: Pour 2 cups of buttermilk into a large bowl.
Add the wings: Add 4 pounds chicken wings, cover the bowl with plastic wrap, and marinate for at least 1 hour or up to overnight. The longer they marinate, the more tender they will be.
Prepare the breading: Combine the 2 cups all-purpose flour with 2 tablespoons ground paprika, 1½ tablespoons seasoned salt, 1 teaspoon garlic powder, and 1 teaspoon onion powder.
Get the oil going: 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.
Drain the wings: Remove 5-6 chicken wings from the buttermilk. Let the excess liquid drip off.
Coat the wings: Dredge the wings in the flour, pressing the wings firmly into the dish to ensure they are fully coated.
Fry the wings: Gently drop the wings into the oil and fry for 5-7 minutes until golden brown.
Blot the wings: Transfer the wings to a plate or sheet pan lined with paper towels. Repeat the dredging and frying steps for the remaining chicken wings.
Keep the wings warm: To keep the wings warm, arrange them in a single layer on a wire rack set over a rimmed baking sheet, leaving space between each wing, and place them in a 200°F oven until ready to serve.
Serve and enjoy: Serve the wings with your favorite dipping sauce and enjoy.
How to Store
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. Freeze in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
No plate of wings is complete without our favorite dipping sauces to add even more flavor. Try with my homemade BBQ sauce, sweet and savory Honey Mustard, or a cool Ranch Dressing.
If you want to turn the wings into a meal or use this recipe with chicken breasts or chicken thighs, serve them with Crockpot Mashed Potatoes, a side of Green Beans and Bacon Recipe, and a Corn Casserole.
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!
Both are great recipes, Holly! Thanks for stopping by!