If you’ve ever dreamed of biting into wings that boast an irresistible crunch with juicy, tender meat inside, then this Crispy Fried Chicken Wings Recipe is about to become your new obsession. The secret lies in the buttermilk marinade that tenderizes the wings and the expertly seasoned flour coating that fries up beautifully golden and crunchy every single time. Whether you’re hosting a game day party, craving a comforting snack, or simply want to indulge in classic soul food, this recipe hits all the right notes with flavor, texture, and an easy step-by-step approach that anyone can follow.
Ingredients You’ll Need
These ingredients are straightforward but carefully chosen to create the perfect harmony of flavor and texture. Each one plays a critical role, from tenderizing the chicken to building that amazing crispy crust that makes these wings unforgettable.
- 2 cups buttermilk: The key to juicy, tender wings, the acidity breaks down proteins for a melt-in-your-mouth texture.
- 4 pounds bone-in, skin-on chicken wings: Fresh or thawed wings with skin deliver the essential fat that crisps up beautifully.
- 2 cups all-purpose flour: The base for the crispy coating, it crisps easily and holds the seasonings well.
- 2 tablespoons ground paprika: Adds a mild smokiness and gorgeous color to the flour mix.
- 1½ tablespoons seasoned salt: Brings balanced savory flavor that enhances every bite.
- 1 teaspoon garlic powder: Infuses subtle, aromatic depth that complements the chicken.
- 1 teaspoon onion powder: Adds sweetness and umami, rounding out the spice blend.
- Vegetable oil (or any neutral high smoke point oil): Essential for frying to achieve that perfect crunchy crust without burning.
How to Make Crispy Fried Chicken Wings Recipe
Step 1: Marinate the Chicken Wings
Start by pouring the buttermilk into a large bowl and submerging the chicken wings completely. Cover with plastic wrap and refrigerate for at least 1 hour, though overnight works wonders. This simple step ensures the wings get tenderized and soak up subtle tangy flavors, setting the stage for a juicy bite every time.
Step 2: Prepare the Seasoned Flour
While your wings soak, mix together the all-purpose flour, ground paprika, seasoned salt, garlic powder, and onion powder in a shallow dish. This flavorful flour blend is what gives the wings their signature golden crust with a kick of complexity and color.
Step 3: Heat the Oil
Fill a Dutch oven or deep fryer with about 3 inches of your chosen oil. Heat it to a steady 350°F—this temperature is perfect to cook the wings through while creating a perfectly crispy exterior without greasiness.
Step 4: Coat the Wings
Remove 5 to 6 wings from the buttermilk, letting the excess drip off gently (no need for paper towels here). Press each wing firmly into the flour mixture so it is evenly and thoroughly coated. This step is where the magic begins, creating that crunchy shell you’ll soon enjoy.
Step 5: Fry to Golden Perfection
Carefully lower the coated wings into the hot oil, frying in batches to avoid overcrowding. Cook each batch for 5 to 7 minutes until the wings reach a beautiful golden brown. The sizzling sound and rich aroma will let you know you’re on the right track!
Step 6: Drain and Keep Warm
Once cooked, transfer the wings to a paper towel–lined plate to absorb excess oil. Repeat the coating and frying process with the remaining wings. To keep everything warm and crispy, arrange the wings on a wire rack over a rimmed baking sheet and place in a 200°F oven until you’re ready to serve.
How to Serve Crispy Fried Chicken Wings Recipe
Garnishes
A sprinkle of freshly chopped parsley or green onions not only adds a pop of color but also a fresh contrast to the rich fried wings. For a little extra zing, try dusting them lightly with some extra paprika or a squeeze of fresh lemon to brighten up each bite.
Side Dishes
Crispy fried chicken wings pair wonderfully with classic sides like celery sticks and carrot strips, both adding crunch and freshness. Creamy ranch dressing or tangy blue cheese dip are traditional accompaniments, but don’t be afraid to get creative with coleslaw, baked macaroni and cheese, or even a simple mixed green salad.
Creative Ways to Present
For parties or casual nights in, arrange the wings on a large platter with small bowls of assorted dips. You can also serve them wrapped in parchment paper cones for a fun, hands-on approach. Adding a colorful variety of dipping sauces—from spicy buffalo to honey mustard—turns your wings into the star of any gathering.
Make Ahead and Storage
Storing Leftovers
Once cooled, keep leftover wings in an airtight container in the refrigerator for up to 3 days. This helps retain the crispness as much as possible while keeping the wings safe and ready to enjoy later.
Freezing
If you want to enjoy these wings at a later date, freeze them in a single layer on a baking sheet first, then transfer them to a freezer-safe bag or container. This prevents sticking and protects the wings so they retain their quality for up to 2 months.
Reheating
The best way to reheat your crispy fried chicken wings is in a hot oven (about 375°F) on a wire rack placed over a baking sheet, for 10-15 minutes. This method revives the crispy coating beautifully without drying out the meat inside.
FAQs
Can I use frozen chicken wings for this Crispy Fried Chicken Wings Recipe?
Absolutely! Just make sure to thaw them fully and pat dry before marinating and frying. This step is crucial to achieve maximum crispiness and proper cooking.
What if I don’t have buttermilk? Can I substitute it?
Yes! You can make a simple buttermilk substitute by mixing 2 cups of milk with 2 tablespoons of white vinegar or lemon juice, letting it stand for about 5 minutes before using.
How do I know when the oil is the right temperature for frying?
The ideal frying temperature is 350°F. If you don’t have a thermometer, test by dropping a small bit of the flour mixture into the oil—if it sizzles immediately and rises to the surface, you’re good to go.
Can I make the flour coating spicier?
Definitely! Feel free to add cayenne pepper or chili powder to the flour mixture to dial up the heat. Adjust according to your spice tolerance for a customized kick.
Why do my fried chicken wings sometimes turn out soggy?
To keep your wings crispy, make sure they’re well dried before marinating and removed from the marinade with excess buttermilk dripping off. Don’t overcrowd the fryer, and keep them warm on a wire rack to prevent steam from making the crust soggy.
Final Thoughts
There’s nothing quite like the satisfying crunch and juicy flavor of this Crispy Fried Chicken Wings Recipe to brighten up any meal or gathering. With simple ingredients and clear steps, you can create restaurant-worthy wings right in your own kitchen. So gather your friends, fire up that oil, and dive into a plate of golden, crispy goodness that everyone will rave about!
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Crispy Fried Chicken Wings Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes (plus additional marinating time)
- Yield: 6 servings (about 16-20 wings)
- Category: Chicken Wings
- Method: Frying
- Cuisine: American
Description
This Fried Chicken Wings recipe delivers crispy, golden-brown wings with a flavorful, well-seasoned crust and tender, juicy meat inside. Marinated in buttermilk for tenderness and coated in a seasoned flour mixture before deep frying, these wings are perfect for gatherings, snacks, or game day treats.
Ingredients
Marinade
- 2 cups buttermilk
Chicken Wings
- 4 pounds bone-in, skin-on chicken wings (16–20 wings, thawed if frozen, patted dry)
Coating
- 2 cups all-purpose flour
- 2 tablespoons ground paprika
- 1½ tablespoons seasoned salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For Frying
- Vegetable oil (or any neutral oil with high smoke point like canola, peanut, or avocado oil) – enough for about 3 inches deep frying
Instructions
- Marinate Wings: Pour the buttermilk into a large bowl. Add the chicken wings, cover with plastic wrap, and marinate in the refrigerator for at least 1 hour or up to overnight to tenderize the meat.
- Prepare Coating: In a shallow dish, combine the all-purpose flour, ground paprika, seasoned salt, garlic powder, and onion powder thoroughly.
- Heat Oil: Fill a Dutch oven or deep fryer with about 3 inches of vegetable oil. Heat the oil to 350°F (175°C) and maintain this temperature for frying.
- Coat Wings: Remove 5-6 wings from the buttermilk marinade, allowing excess liquid to drip off. Dredge each wing thoroughly in the seasoned flour mixture, pressing firmly to ensure full coating.
- Fry Wings: Carefully lower the coated wings into the hot oil. Fry for 5-7 minutes or until golden brown and crispy, turning occasionally for even cooking.
- Drain Wings: Transfer the fried wings onto a plate or sheet pan lined with paper towels to absorb excess oil.
- Repeat: Repeat the coating and frying process with the remaining chicken wings in batches.
- Keep Warm: To keep the wings warm and crispy, arrange them in a single layer on a wire rack placed over a rimmed baking sheet. Place this in a 200°F (93°C) oven until ready to serve.
- Serve: Serve the crispy fried chicken wings hot with your favorite dipping sauces and enjoy!
Notes
- For best results, marinate the chicken wings overnight to ensure maximum tenderness and flavor.
- You can substitute the vegetable oil with canola, peanut, or avocado oil, all of which have high smoke points good for deep frying.
- Ensure oil temperature stays steady at 350°F during frying for the crispiest wings.
- Do not overcrowd the fryer; cook wings in batches to avoid lowering oil temperature.
- Use a wire rack to prevent wings from becoming soggy after frying.
