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Ultimate Buttermilk Fried Chicken Wings for Restaurant-Quality Crunch

A generous pile of golden brown, crispy fried chicken wings stacked high on a white plate.
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Learn the straightforward technique to make deeply satisfying, truly crispy fried chicken wings at home. This recipe focuses on the buttermilk marinade and double-dredge method to keep the meat juicy while delivering a shatteringly crisp exterior perfect for game days.

Ingredients

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

Instructions

  1. Combine the buttermilk, hot sauce, salt, and pepper 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, to achieve juicy fried chicken wings.
  2. In a separate shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, and onion powder. This is your dry dredge mixture.
  3. Remove the wings from the buttermilk marinade, 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 to ensure it adheres well. This is the first coat.
  5. For the ultimate crunch, dip the floured wings back into the remaining buttermilk mixture for just a few seconds, then immediately return them to the dry flour mixture for a second, heavy coating. Press the flour on again. Place the double-coated wings on a wire rack while you heat the oil.
  6. Pour enough oil into a heavy-bottomed pot or deep fryer to reach about 2 inches deep. Heat the oil to 325 degrees Fahrenheit (160 degrees Celsius). Use a thermometer to maintain this temperature.
  7. Carefully place 4 to 6 wings into the hot oil, ensuring you do not overcrowd the pot, which lowers the oil temperature. Fry for 6 to 8 minutes, turning occasionally, until light golden brown.
  8. Remove the wings and place them on a clean wire rack set over a baking sheet. Increase the oil temperature to 375 degrees Fahrenheit (190 degrees Celsius). This step is key for crispy fried chicken wings.
  9. Return the wings to the hotter oil in batches. Fry for another 2 to 4 minutes until they reach a deep golden brown color and the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius). This double fried chicken wings method guarantees crispiness.
  10. Remove the wings and immediately place them on a clean wire rack lined with paper towels to drain excess oil. Season lightly with extra salt while hot. Serve immediately for the best flavor.

Notes

  • For the best results, let the coated wings rest on the rack for 10 minutes before the first fry. This allows the coating to hydrate and adhere better.
  • If you prefer Southern fried chicken wings flavor, add 1 teaspoon of cayenne pepper to your dry dredge mixture.
  • If you are making these for a party, you can fry them once at 325°F, cool them completely, and then finish them in hotter oil just before serving.

Nutrition

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