Fried Chicken Wings Recipe

4.67 from 3 votes

Fried chicken wings are the ultimate appetizer for any game day or game night gathering. With a crispy exterior that packs a flavorful punch, these wings are a surefire crowd-pleaser that will leave your guests begging for more.

Prep Time15

Cook Time30

Marinade Time1

Total Time1 45

Course: Appetizer, Dinner

Cuisine: American

Servings:

Author: Becky Hardin

Equipment

Deep Fryer OR
Dutch Oven AND
Deep Frying Thermometer
Baking Sheet

Ingredients

2 cups buttermilk (see note)
4 pounds bone-in, skin-on chicken wings thawed if frozen (about 16-20 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

Instructions

Pour the buttermilk in a large bowl.
2 cups buttermilk
Add in the chicken wings, cover the bowl with plastic wrap, and marinate for at least 1 hour or up to overnight.
4 pounds bone-in, skin-on chicken wings
Combine the flour and seasonings in a shallow dish.
2 cups all-purpose flour, 2 tablespoons ground paprika, 1½ tablespoons seasoned salt, 1 teaspoon garlic powder, 1 teaspoon onion powder
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.
Vegetable oil
Remove 5-6 chicken wings from the buttermilk. Let the excess liquid drip off.
Dredge the wings in the flour, pressing the flour firmly into the dish to ensure the wings are fully coated.
Gently drop the wings into the oil and fry for 5-7 minutes until golden brown.
Transfer the wings to a plate or sheet pan lined with paper towel.
Repeat the dredging and frying steps for the remaining chicken wings.

Video

Notes

DIY Buttermilk: To make your own buttermilk, measure 2 cups of milk, remove 2 tablespoons of it, and mix in 2 tablespoons of lemon juice or white vinegar. Let this mixture sit for 5 minutes before using in the recipe.
For spicy fried wings, add a few dashes of hot sauce to the buttermilk and/or add a pinch of cayenne pepper in with the flour.
Pat the chicken wings dry before frying to ensure the wings get crispy!
Don’t try to fry too much chicken at once. Frying more than 4-5 wings at a time will drop the temperature of the oil too much, leading to greasy chicken.
Keep the wings warm by laying pieces on a wire rack set in a rimmed baking sheet with space between them and placing them in a 200°F oven until ready to serve.

Storage: Store fried chicken wings in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition