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.
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.
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.
Repeat the dredging and frying steps for the remaining chicken wings.
Video
Notes
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.