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.

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

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!

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.
Save this recipe!
Enter your email and we’ll send the recipe directly to you, plus new recipes weekly!
Please enable JavaScript in your browser to complete this form.

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
  • 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
    Chicken wings in a bag with buttermilk.
  • 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
    Combining the ingredients for the breading.
  • 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.
    Dredging the chicken wings in the flour mixture.
  • Gently drop the wings into the oil and fry for 5-7 minutes until golden brown.
    Dropping a chicken wing into hot oil.
  • Transfer the wings to a plate or sheet pan lined with paper towels. Repeat the dredging and frying steps for the remaining chicken wings.
    overhead view of fried chicken wings on a towel-lined baking sheet.
  • 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.
    overhead view of fried chicken wings on a white platter with buffalo sauce and ranch.

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.
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!

How to Make Fried Chicken Wings Step by Step

Prepare the buttermilk: Pour 2 cups of buttermilk into a large bowl.

Chicken wings in a bowl with buttermilk.

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.

Combining the ingredients for the breading.

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.

Dredging the chicken wings in the flour mixture.

Coat the wings: Dredge the wings in the flour, pressing the wings firmly into the dish to ensure they are fully coated.

Dropping a chicken wing into hot oil.

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.

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

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.

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

more chicken wing recipes we love

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)
Subscribe
Notify of
guest
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

2 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
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!