Crispy Buttermilk Fried Chicken Wings
These Crispy Buttermilk Fried Chicken Wings land on the table with a loud, shattering crust and tender meat that pulls clean off the bone. The trick is a buttermilk soak and a quick rest after dredging, nothing complicated.
They are quicker than a whole fried chicken but just as satisfying, perfect for a weeknight dinner or a game day pile everyone can grab from.
Why These Wings Get So Crispy
A buttermilk brine does two jobs at once: it seasons the chicken all the way through and tenderizes the meat. The acid in the buttermilk keeps the meat juicy while you fry, so the inside never dries out before the outside turns deep golden.
The coating gets its shaggy crunch from a simple rest. After the wings are dredged in seasoned flour, letting them sit on a rack allows the dry flour to hydrate in spots. Those little pasty patches fry up into the craggy bits you fight over.
Ingredients
- 2 lbs chicken wings, flats and drumettes separated: if whole, split at the joint and discard the tips.
- 2 cups buttermilk: keeps the meat tender and lets the flour grip.
- 1 tbsp hot sauce: adds a quiet tang, not heat; you can skip it.
- 1 ½ tsp kosher salt, plus extra for finishing: season the brine and the flour.
- 1 ½ cups all-purpose flour: the main body of the crust.
- ¼ cup cornstarch: pulls more moisture, which means more crunch.
- 1 tbsp smoked paprika: gives the crust its reddish color and a gentle smokiness.
- 1 tsp garlic powder: rounds out the savory note.
- 1 tsp onion powder: adds depth without biting.
- ½ tsp black pepper: fresh ground is best.
- Vegetable or peanut oil, for frying: about 2 to 3 inches in your pot.
Variations
- Spicy wings: add 1 tbsp cayenne to the flour mix, or double the hot sauce in the brine.
- Buttermilk substitute: stir 2 tbsp lemon juice into 2 cups whole milk, let sit 5 minutes until it curdles slightly.
- Baked wings: after brining, toss with 1 tbsp baking powder instead of flour, then bake at 425°F (220°C) for 45 minutes, flipping once halfway.
- Drumsticks instead of wings: they need a longer fry, about 12 to 14 minutes, and a quick check with a thermometer to hit 165°F (74°C) inside.
If you want something just as crunchy but off the bone, the same brine and dredge work beautifully on chicken tenders.
How To Make Crispy Buttermilk Fried Chicken Wings
Step 1: Brine the Wings
In a large bowl, whisk together the 2 cups buttermilk, 1 tbsp hot sauce, and 1 tsp of the salt. Add the wings and toss with your hands until every piece is coated. Cover and refrigerate for at least 1 hour, or up to overnight.
The liquid will turn a pale pink from the paprika you add later, which is fine. Press the wings down so they stay mostly submerged; any tip poking above the surface will still be fine.
Step 2: Coat the Wings
Lift the wings from the buttermilk, letting the excess drip back into the bowl, and spread them on a wire rack set over a sheet pan. In a wide shallow dish, combine the 1 ½ cups flour, ¼ cup cornstarch, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, the remaining ½ tsp salt, and the ½ tsp black pepper. Dredge each wing in the flour mix, pressing firmly so the flour adheres in a thick, even layer. Shake off the loose flour and return the coated wings to the clean wire rack. Let them sit 15 minutes at room temperature.
The flour will start to look pasty and damp in spots. That hydration is exactly what creates the shaggy, crunchy bits once the wings hit the hot oil.
Step 3: Fry the Wings
Pour oil into a large heavy pot or Dutch oven until it is about 2 inches deep, and clip a deep-fry thermometer to the side. Heat the oil to 350°F (175°C). Fry the wings in batches of 5 or 6 so the oil temperature does not drop too far. Cook each batch for 7 to 8 minutes, turning the wings once or twice with a spider strainer, until the crust is deep amber brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Lift the wings out and place them on a wire rack set over paper towels.
The bubbling will be loud and active when the wings first go in, then calm down as the crust sets. If the color jumps too fast before the meat is done, lower the heat slightly and let the wings go another minute.
Step 4: Drain and Season the Wings
Transfer the just-fried wings to a clean wire rack set over a sheet pan, no paper towels underneath so steam does not soften the bottom. Sprinkle a pinch of salt over each wing while it is still glistening and hot. Pile them onto a platter and serve right away.
The crust will stay loud and crisp for about 10 minutes, so gather everyone before you drop the first batch. Dipping bowls of ranch or blue cheese on the side never hurt.
Tips for the Best Fried Wings
- Use a thermometer for the oil and the chicken. It is the only way to guarantee the crust is crisp and the meat is fully cooked without drying out.
- Do not crowd the pot. Giving each wing space keeps the oil temperature steady, so you get an even golden fry instead of greasy, pale patches.
- Keep the fried wings warm in a 200°F (93°C) oven on a rack while you cook the remaining batches. They will hold their crunch for about 30 minutes that way.
- A spider strainer or slotted spoon makes lifting the wings out of the oil safer and keeps you from knocking off the delicate crust pieces you worked for.
Storing Leftover Wings
- Refrigerate: place cooled wings in an airtight container and store up to 3 days.
- Reheating: arrange them in a single layer on a wire rack over a baking sheet and warm in a 350°F (175°C) oven for 8 to 10 minutes, until hot through and the skin crackles again. They will not be as loud as fresh, but close.
What To Serve With Fried Chicken Wings
A creamy dip like blue cheese or ranch cuts the salt and richness, while cool celery and carrot sticks add a fresh snap. For something more substantial, a tangy coleslaw or a pile of crinkle-cut fries soaks up any stray hot sauce.
Frequently Asked Questions
Can I double fry the wings for even more crunch?
Yes. Fry them first at 325°F (163°C) for 6 minutes, remove and let cool 10 minutes, then fry again at 375°F (190°C) for another 2 to 3 minutes until deeply golden.
How do I know the oil is ready without a thermometer?
Drop a pinch of flour into the oil. It should sizzle immediately and bounce to the surface without burning in the first few seconds.
Can I use an air fryer instead of deep frying?
You can, though the crust will be lighter. After dredging, spray the wings well with oil and air fry at 400°F (200°C) for 18 to 20 minutes, shaking once halfway through.
What can I use to make this gluten-free?
Swap the flour and cornstarch for a cup-for-cup gluten-free flour blend. The crust will still be crispy, though it may brown a little faster, so check a minute early.
Crispy Buttermilk Fried Chicken Wings Recipe
Ingredients
Method
- Whisk buttermilk, hot sauce, and 1 tsp salt. Add wings, coat, cover, and refrigerate 1 hour or overnight.
- Remove wings from buttermilk; let excess drip off. Mix flour, cornstarch, paprika, garlic powder, onion powder, remaining salt, and pepper. Dredge wings, pressing coating on, then place on a rack. Rest 15 minutes.
- Heat 2 inches of oil to 350°F (175°C). Fry wings in batches 7 to 8 minutes, turning once, until deep amber and 165°F (74°C) inside. Drain on a rack.
- Transfer wings to a clean rack, sprinkle with salt while hot, and serve immediately.
