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Fried Chicken Wings

Crispy Buttermilk Fried Chicken Wings Recipe

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 2 lbs chicken wings, flats and drumettes separated
  • 2 cups buttermilk
  • 1 tbsp hot sauce
  • 1 ½ tsp kosher salt, plus extra for finishing
  • 1 ½ cups all-purpose flour
  • ¼ cup cornstarch
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp black pepper
  • Vegetable or peanut oil, for frying

Method
 

  1. Whisk buttermilk, hot sauce, and 1 tsp salt. Add wings, coat, cover, and refrigerate 1 hour or overnight.
  2. 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.
  3. 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.
  4. Transfer wings to a clean rack, sprinkle with salt while hot, and serve immediately.

Notes

The wings taste best right after frying, but you can brine them the night before and pull them from the fridge when you start heating the oil. If you like extra crunch, add 1 tsp baking powder to the flour mix and do a double fry as described in the FAQ.