Buttermilk Fried Chicken Wings
Buttermilk Fried Chicken Wings
Ingredients
For the Buttermilk Marinade
- 2 pounds chicken wings, pat dried
- 2 cups buttermilk
- 1 tablespoon smoked paprika
- 1 teaspoon ground ginger
- 1 teaspoon celery salt
- 1/2 teaspoon white pepper
- 1 teaspoon chili powder
- 1 teaspoon dried thyme
- 1 tablespoon chicken seasoning blend
For the Dredging Flour
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For Frying
- 6 cups vegetable oil, or enough to submerge wings
Instructions
- 1
In a large mixing bowl, combine the buttermilk, smoked paprika, ground ginger, celery salt, white pepper, chili powder, dried thyme, and chicken seasoning blend. Whisk thoroughly until all ingredients are well combined and the marinade is smooth.
⏱️ 5 min
- 2
Add the pat-dried chicken wings to the buttermilk marinade. Using gloved hands, mix well to ensure each wing is completely coated. Cover the bowl and refrigerate for at least 30 minutes, or preferably 2-4 hours, for best flavor.
⏱️ 5 min
- 3
While the wings are marinating, prepare the dredging station. In a separate large bowl, whisk together the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and onion powder until evenly combined.
⏱️ 5 min
- 4
Remove the chicken wings from the marinade, allowing any excess to drip off. Transfer the marinated wings, one by one, into the flour mixture. Ensure each wing is thoroughly coated with a thick, even layer of the seasoned flour. Gently shake off any excess flour.
⏱️ 10 min
- 5
Place the coated chicken wings on a wire rack set over a baking sheet. Allow them to rest for 10 minutes. This resting period is crucial for the coating to adhere properly and prevent it from falling off during frying.
⏱️ 10 min
- 6
In a large Dutch oven or heavy-bottomed pot, pour the vegetable oil to a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F. You can test the oil's readiness by inserting a wooden chopstick; small bubbles should form around it.
⏱️ 10 min•🌡️ 350
- 7
Carefully place 4-6 chicken wings into the hot oil, ensuring not to overcrowd the pot. Fry the wings for 8-12 minutes, turning occasionally, until they are deeply golden brown and cooked through. The internal temperature should reach 165°F.
⏱️ 25 min•🌡️ 350
- 8
Using a slotted spoon or spider, remove the fried chicken wings from the oil and transfer them to a clean wire rack set over paper towels to drain any excess oil. Repeat with the remaining wings, ensuring the oil returns to 350°F between batches.
⏱️ 5 min
- 9
Serve the crispy, golden-brown buttermilk fried chicken wings immediately and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Buttermilk Fried Chicken Wings
Ingredients
For the Buttermilk Marinade
- 2 pounds chicken wings, pat dried
- 2 cups buttermilk
- 1 tablespoon smoked paprika
- 1 teaspoon ground ginger
- 1 teaspoon celery salt
- 1/2 teaspoon white pepper
- 1 teaspoon chili powder
- 1 teaspoon dried thyme
- 1 tablespoon chicken seasoning blend
For the Dredging Flour
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For Frying
- 6 cups vegetable oil, or enough to submerge wings
Instructions
- 1
In a large mixing bowl, combine the buttermilk, smoked paprika, ground ginger, celery salt, white pepper, chili powder, dried thyme, and chicken seasoning blend. Whisk thoroughly until all ingredients are well combined and the marinade is smooth.
⏱️ 5 min - 2
Add the pat-dried chicken wings to the buttermilk marinade. Using gloved hands, mix well to ensure each wing is completely coated. Cover the bowl and refrigerate for at least 30 minutes, or preferably 2-4 hours, for best flavor.
⏱️ 5 min - 3
While the wings are marinating, prepare the dredging station. In a separate large bowl, whisk together the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and onion powder until evenly combined.
⏱️ 5 min - 4
Remove the chicken wings from the marinade, allowing any excess to drip off. Transfer the marinated wings, one by one, into the flour mixture. Ensure each wing is thoroughly coated with a thick, even layer of the seasoned flour. Gently shake off any excess flour.
⏱️ 10 min - 5
Place the coated chicken wings on a wire rack set over a baking sheet. Allow them to rest for 10 minutes. This resting period is crucial for the coating to adhere properly and prevent it from falling off during frying.
⏱️ 10 min - 6
In a large Dutch oven or heavy-bottomed pot, pour the vegetable oil to a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F. You can test the oil's readiness by inserting a wooden chopstick; small bubbles should form around it.
⏱️ 10 min•🌡️ 350 - 7
Carefully place 4-6 chicken wings into the hot oil, ensuring not to overcrowd the pot. Fry the wings for 8-12 minutes, turning occasionally, until they are deeply golden brown and cooked through. The internal temperature should reach 165°F.
⏱️ 25 min•🌡️ 350 - 8
Using a slotted spoon or spider, remove the fried chicken wings from the oil and transfer them to a clean wire rack set over paper towels to drain any excess oil. Repeat with the remaining wings, ensuring the oil returns to 350°F between batches.
⏱️ 5 min - 9
Serve the crispy, golden-brown buttermilk fried chicken wings immediately and enjoy!