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
Scale
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.
