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Southern Buttermilk Fried Chicken Wings for Ultimate Crispiness

A close-up shot of a mound of perfectly cooked, crispy fried chicken wings piled high on a white plate.
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Make restaurant-style fried chicken wings at home. This recipe focuses on using a buttermilk marinade and a specific dredging technique to achieve a deeply crunchy exterior while keeping the meat inside tender and juicy. Perfect for game day.

Ingredients

Scale
  • 3 lbs chicken wings (flats and drumettes)
  • 2 cups buttermilk
  • 1 tablespoon hot sauce
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • For the Dredge:
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (optional)
  • Vegetable oil, for frying

Instructions

  1. Combine the buttermilk, hot sauce, 1 tablespoon salt, 1 teaspoon pepper, and 1 teaspoon paprika in a large bowl. Add the chicken wings, toss to coat completely, cover, and refrigerate for at least 4 hours, or preferably overnight.
  2. In a separate shallow dish, whisk together the flour, cornstarch, 1 tablespoon salt, 1 tablespoon pepper, garlic powder, onion powder, and cayenne pepper for the dredge.
  3. Remove the wings from the buttermilk, letting excess drip off, but do not wipe them dry.
  4. Dredge each wing thoroughly in the flour mixture, pressing the coating onto the chicken firmly to create a thick layer. Place the coated wings on a wire rack set over a baking sheet. Let them rest at room temperature for 20 minutes; this helps the coating adhere during frying.
  5. Pour enough vegetable oil into a deep, heavy-bottomed pot or deep fryer to reach a depth of about 2 inches. Heat the oil to 325°F (160°C).
  6. Carefully place 4 to 6 wings into the hot oil, ensuring you do not overcrowd the pot. Fry for 8 to 10 minutes, turning occasionally, until the wings are light golden brown.
  7. Remove the wings and place them on a clean wire rack set over a baking sheet. Increase the oil temperature to 375°F (190°C). This is the double-fry step for extra crispiness.
  8. Return the partially cooked wings to the hotter oil in batches. Fry for an additional 2 to 4 minutes until they are deep golden brown and fully cooked through.
  9. Remove the finished wings and place them immediately on a clean wire rack to drain excess oil. Season lightly with a pinch of salt while hot. Serve immediately.

Notes

  • For the juiciest results, ensure your buttermilk marinade time is adequate.
  • Pressing the flour coating onto the wings firmly is key to achieving a thick, crunchy crust.
  • Maintain your oil temperature strictly; if it drops too low, the wings will absorb oil and become soggy.

Nutrition

Find it online: https://delishsymphony.com/fried-chicken-wings-crispy-juicy-recipe/