Description
This recipe delivers shatteringly crisp, juicy fried chicken wings using a buttermilk soak and a two-stage frying process for a perfect Southern-style result.
Ingredients
Scale
- 3 lbs chicken wings, separated into flats and drumettes
- 2 cups buttermilk
- 1 tablespoon hot sauce
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Vegetable oil, for frying
Instructions
- Place the chicken wings in a large bowl. Pour the buttermilk and hot sauce over the wings. Mix to coat completely. Cover and refrigerate for at least 4 hours, or preferably overnight.
- In a separate shallow dish, whisk together the flour, cornstarch, salt, pepper, paprika, garlic powder, and onion powder.
- Remove the wings from the buttermilk, letting excess drip off, but do not wipe them dry.
- Dredge each wing thoroughly in the flour mixture, pressing the coating onto the chicken firmly. Place the coated wings on a wire rack set over a baking sheet. Let them rest at room temperature for 20 minutes to set the coating.
- Heat 3 inches of vegetable oil in a deep, heavy-bottomed pot or deep fryer to 325°F (160°C).
- Fry the wings in batches, ensuring you do not overcrowd the pot. Cook for 6 to 7 minutes until lightly golden and cooked through internally. The internal temperature should reach 165°F (74°C).
- Remove the wings and place them back on the wire rack. Increase the oil temperature to 375°F (190°C).
- Fry the wings a second time in batches for 2 to 3 minutes until they are deep golden brown and extremely crisp.
- Remove the wings and drain them immediately on a clean wire rack. Serve hot.
Notes
- The buttermilk tenderizes the meat, resulting in juicier wings.
- Resting the coated wings before frying helps the crust adhere better during the first fry.
- Do not skip the second fry; this step is essential for maximum crispiness.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Appetizer
- Method: Deep Frying
- Cuisine: American
Nutrition
- Serving Size: 4 wings
- Calories: 450
- Sugar: 2
- Sodium: 650
- Fat: 28
- Saturated Fat: 7
- Unsaturated Fat: 21
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 30
- Cholesterol: 110