Fried Chicken Wings Recipe
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
- 1
Pour the buttermilk in a large bowl.
- 2
Marinate
- 3
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
Combine the flour and seasonings in a shallow dish.
- 5
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.
- 6
Remove 5-6 chicken wings from the buttermilk. Let the excess liquid drip off.
- 7
Dredge the wings in the flour, pressing the wings firmly into the dish to ensure they are fully coated.
- 8
Fry
- 9
Gently drop the wings into the oil and fry for 5-7 minutes until golden brown.
7 min - 10
Transfer the wings to a plate or sheet pan lined with paper towels. Repeat the dredging and frying steps for the remaining chicken wings.
- 11
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.
- 12
Serve with your favorite dipping sauce and enjoy.
Nutrition
Per serving (based on 6 servings)
