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Southern Fried Chicken Wings for Ultimate Crispy Delight

A close-up shot of a mound of golden-brown, extra-crispy fried chicken wings piled high on a white plate.
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Make restaurant-quality, crispy fried chicken wings at home. This recipe uses a buttermilk marinade and specific dredging technique to guarantee juicy meat and shatteringly crisp skin, perfect for game day.

Ingredients

Scale
  • 3 lbs chicken wings (flats and drumettes)
  • 2 cups buttermilk
  • 1 tablespoon hot sauce
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon baking powder (for extra crisp)
  • Vegetable oil or peanut oil, for frying

Instructions

  1. Combine the buttermilk, hot sauce, salt, pepper, paprika, garlic powder, and onion powder in a large bowl. Add the chicken wings, ensuring they are fully coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight. This step helps tenderize the meat for juicy results.
  2. In a separate shallow dish, whisk together the flour, cornstarch, and baking powder. This dry mix is key for achieving that extra crispy coating.
  3. Remove the wings from the marinade, letting excess drip off, but do not rinse. Dredge each wing thoroughly in the flour mixture, pressing the coating onto the skin 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 15 minutes; this helps the coating adhere during frying.
  4. Pour enough oil into a heavy-bottomed pot or deep fryer to reach a depth of about 2 inches. Heat the oil to 325 degrees Fahrenheit (160 degrees Celsius). Use a thermometer to maintain this temperature.
  5. Carefully place 4 to 6 wings into the hot oil, ensuring you do not overcrowd the pot, which lowers the oil temperature. Fry the wings for 6 to 8 minutes, turning them occasionally, until they are light golden brown.
  6. Remove the wings from the oil and place them on a clean wire rack set over a baking sheet to drain briefly. Increase the oil temperature to 375 degrees Fahrenheit (190 degrees Celsius). This is the second fry, which makes them extra crispy.
  7. Return the partially cooked wings to the 375°F oil in batches. Fry for another 2 to 4 minutes, or until they are deep golden brown and cooked through. The internal temperature should reach 165 degrees Fahrenheit (74 degrees Celsius).
  8. Remove the finished fried chicken wings from the oil and place them back on the wire rack. Sprinkle lightly with extra salt immediately if desired. Serve hot for the best texture.

Notes

  • For the juiciest wings, make sure your oil temperature does not drop too low during the first fry. Maintaining 325°F is important for cooking the inside without burning the outside.
  • The double-fry method is essential for that restaurant-style, shatteringly crisp skin that lasts.
  • If you want spicy fried wings, add 1 teaspoon of cayenne pepper to your dry flour mixture.

Nutrition

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