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Ultimate Crispy Buttermilk Fried Chicken Wings

Close-up of a pile of golden brown, crispy fried chicken wings stacked high on a white plate.
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Learn the secrets to making restaurant-style fried chicken wings that are shatteringly crispy outside and unbelievably juicy inside using the double-fry method and a simple buttermilk soak.

Ingredients

Scale
  • 2 lbs chicken wings, separated into flats and drumettes
  • 2 cups buttermilk
  • 1 tablespoon hot sauce (optional)
  • 3 cups all-purpose flour
  • 1 cup cornstarch
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Vegetable oil, for deep frying

Instructions

  1. Combine the buttermilk and hot sauce in a large bowl. Add the chicken wings, toss to coat completely, and cover. Refrigerate for at least 4 hours, or preferably overnight.
  2. In a separate shallow dish, whisk together the flour, cornstarch, salt, pepper, paprika, garlic powder, and onion powder. This is your dry coating mix.
  3. Remove the wings from the buttermilk, letting excess drip off, but do not rinse. Dredge each wing thoroughly in the flour mixture, pressing the coating onto the chicken to ensure it adheres well.
  4. Heat about 3 inches of vegetable oil in a deep, heavy-bottomed pot or deep fryer to 325 degrees Fahrenheit (160 degrees Celsius).
  5. Working in batches to avoid overcrowding, carefully place the coated wings into the hot oil. Fry for 6 to 7 minutes until the coating is lightly golden brown. This is the first fry.
  6. Remove the wings from the oil and place them on a wire rack set over a baking sheet. Let them rest for at least 10 minutes. This resting period allows the internal temperature to rise and prepares the crust for maximum crispness.
  7. Increase the oil temperature to 375 degrees Fahrenheit (190 degrees Celsius).
  8. Return the rested wings to the hot oil in batches. Fry for an additional 2 to 4 minutes until the crust is deep golden brown and very crunchy. This is the double-fry method for ultimate crispiness.
  9. Remove the wings and place them back on the wire rack. Season immediately with a light sprinkle of salt if desired. Serve hot for game day or as party appetizers.

Notes

  • For the best results, use a thermometer to monitor your oil temperature during both frying stages.
  • If you plan to toss the wings in sauce, do so immediately after the second fry while they are still hot.
  • This recipe delivers Southern fried chicken wings flavor with restaurant-style crunch.

Nutrition

Find it online: https://kingscook.com/ultimate-crispy-fried-chicken-wings-recipe/