Crispy Buttermilk Fried Chicken Wings
Crispy Buttermilk Fried Chicken Wings
Ingredients
For the Buttermilk Marinade
- 2 cups buttermilk
- 1 tablespoon smoked paprika
- 1 teaspoon ground ginger
- 1 teaspoon celery salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon chilli powder
- 1/2 teaspoon dried thyme
- 1 tablespoon chicken seasoning
For the Chicken
- 2 pounds chicken wings, separated into drumettes and flats
For the Dry Coating
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground ginger
- 1/2 teaspoon celery salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon chilli powder
- 1/4 teaspoon dried thyme
- 1 teaspoon chicken seasoning
- 1 teaspoon salt
For Frying
- 4 cups vegetable oil, or enough for 2-3 inches of oil in your pot
Instructions
- 1
In a large mixing bowl, combine the buttermilk, 1 tablespoon smoked paprika, 1 teaspoon ground ginger, 1 teaspoon celery salt, 1/2 teaspoon white pepper, 1/2 teaspoon chilli powder, 1/2 teaspoon dried thyme, and 1 tablespoon chicken seasoning. Whisk all the ingredients together until they form a well-combined, smooth mixture.
⏱️ 3 min
- 2
Add the chicken wings to the prepared buttermilk marinade. Using gloved hands, thoroughly mix and coat all the chicken wings with the marinade. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours), to allow the flavors to meld and tenderize the chicken.
⏱️ 2 min
- 3
In a separate large bowl, combine the all-purpose flour, cornstarch, 1 teaspoon smoked paprika, 1/2 teaspoon ground ginger, 1/2 teaspoon celery salt, 1/4 teaspoon white pepper, 1/4 teaspoon chilli powder, 1/4 teaspoon dried thyme, 1 teaspoon chicken seasoning, and 1 teaspoon salt. Whisk well to ensure all the dry ingredients are evenly distributed.
⏱️ 5 min
- 4
Remove the chicken wings from the refrigerator. Working with one wing at a time, transfer each marinated chicken wing to the bowl with the dry coating. Press the chicken firmly into the flour mixture, ensuring it is completely and evenly coated. Shake off any excess.
⏱️ 8 min
- 5
Place the coated chicken wings on a wire rack set over a baking sheet. Allow them to rest for approximately 10-15 minutes. This resting period helps the coating adhere to the chicken, preventing it from falling off during frying.
⏱️ 10 min
- 6
Heat the vegetable oil in a deep pot or Dutch oven over medium heat until it reaches 350°F. To check if the oil is ready without a thermometer, insert a wooden chopstick into the oil; if bubbles form steadily around the chopstick, the oil is at the correct temperature for frying.
⏱️ 10 min•🌡️ 350
- 7
Carefully place the coated chicken wings into the hot oil, being careful not to overcrowd the pot. Fry in batches if necessary to maintain oil temperature.
⏱️ 2 min•🌡️ 350
- 8
Fry the chicken wings for 6-8 minutes per batch, turning occasionally, until they are perfectly golden brown and cooked through. Ensure the internal temperature reaches 165°F. Be patient and do not turn the heat too high to prevent burning the exterior before the chicken is cooked through.
⏱️ 15 min•🌡️ 350
- 9
Once fried, remove the chicken wings from the oil and place them on a clean wire rack set over a baking sheet to drain any excess oil. Serve immediately and enjoy the salty, crispy, and crunchy goodness!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Buttermilk Fried Chicken Wings
For the Buttermilk Marinade
- 2 cups buttermilk
- 1 tablespoon smoked paprika
- 1 teaspoon ground ginger
- 1 teaspoon celery salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon chilli powder
- 1/2 teaspoon dried thyme
- 1 tablespoon chicken seasoning
For the Chicken
- 2 pounds chicken wings, separated into drumettes and flats
For the Dry Coating
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground ginger
- 1/2 teaspoon celery salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon chilli powder
- 1/4 teaspoon dried thyme
- 1 teaspoon chicken seasoning
- 1 teaspoon salt
For Frying
- 4 cups vegetable oil, or enough for 2-3 inches of oil in your pot
Instructions
- 1
In a large mixing bowl, combine the buttermilk, 1 tablespoon smoked paprika, 1 teaspoon ground ginger, 1 teaspoon celery salt, 1/2 teaspoon white pepper, 1/2 teaspoon chilli powder, 1/2 teaspoon dried thyme, and 1 tablespoon chicken seasoning. Whisk all the ingredients together until they form a well-combined, smooth mixture.
⏱️ 3 min - 2
Add the chicken wings to the prepared buttermilk marinade. Using gloved hands, thoroughly mix and coat all the chicken wings with the marinade. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours), to allow the flavors to meld and tenderize the chicken.
⏱️ 2 min - 3
In a separate large bowl, combine the all-purpose flour, cornstarch, 1 teaspoon smoked paprika, 1/2 teaspoon ground ginger, 1/2 teaspoon celery salt, 1/4 teaspoon white pepper, 1/4 teaspoon chilli powder, 1/4 teaspoon dried thyme, 1 teaspoon chicken seasoning, and 1 teaspoon salt. Whisk well to ensure all the dry ingredients are evenly distributed.
⏱️ 5 min - 4
Remove the chicken wings from the refrigerator. Working with one wing at a time, transfer each marinated chicken wing to the bowl with the dry coating. Press the chicken firmly into the flour mixture, ensuring it is completely and evenly coated. Shake off any excess.
⏱️ 8 min - 5
Place the coated chicken wings on a wire rack set over a baking sheet. Allow them to rest for approximately 10-15 minutes. This resting period helps the coating adhere to the chicken, preventing it from falling off during frying.
⏱️ 10 min - 6
Heat the vegetable oil in a deep pot or Dutch oven over medium heat until it reaches 350°F. To check if the oil is ready without a thermometer, insert a wooden chopstick into the oil; if bubbles form steadily around the chopstick, the oil is at the correct temperature for frying.
⏱️ 10 min•🌡️ 350 - 7
Carefully place the coated chicken wings into the hot oil, being careful not to overcrowd the pot. Fry in batches if necessary to maintain oil temperature.
⏱️ 2 min•🌡️ 350 - 8
Fry the chicken wings for 6-8 minutes per batch, turning occasionally, until they are perfectly golden brown and cooked through. Ensure the internal temperature reaches 165°F. Be patient and do not turn the heat too high to prevent burning the exterior before the chicken is cooked through.
⏱️ 15 min•🌡️ 350 - 9
Once fried, remove the chicken wings from the oil and place them on a clean wire rack set over a baking sheet to drain any excess oil. Serve immediately and enjoy the salty, crispy, and crunchy goodness!
⏱️ 2 min