Crispy Southern Fried Chicken Wings
Crispy Southern Fried Chicken Wings
Ingredients
For the Chicken Wings
- 2 pounds chicken wings, pat dried, separated into drumettes and flats
For the Buttermilk Brine
- 2 cups buttermilk
- 1 tablespoon hot sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Seasoned Flour Dredge
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper, or more, to taste
For Frying
- 4 cups vegetable oil, or enough to fill pot 2-3 inches deep
Instructions
- 1
In a large bowl, whisk together the buttermilk, hot sauce, garlic powder, onion powder, paprika, salt, and black pepper for the brine. Add the pat-dried chicken wings to the buttermilk mixture, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, to marinate.
⏱️ 65 min
- 2
While the chicken is marinating, prepare the seasoned flour dredge. In a separate large bowl or a shallow dish, combine the all-purpose flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. Whisk well to ensure all ingredients are evenly distributed.
⏱️ 5 min
- 3
Remove the chicken wings from the buttermilk brine, allowing any excess liquid to drip off. Do not rinse the chicken. Working in batches, dredge each chicken wing thoroughly in the seasoned flour mixture, ensuring it is completely coated. Press the flour onto the chicken to create a thick, craggy coating. Place the coated wings on a wire rack set over a baking sheet.
⏱️ 10 min
- 4
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature. Do not overcrowd the pot; fry in batches to maintain oil temperature.
⏱️ 5 min•🌡️ 350
- 5
Carefully add a single layer of coated chicken wings to the hot oil. Fry for 6-8 minutes per side, or until the chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F). Adjust heat as needed to maintain a consistent oil temperature of 325-350°F.
⏱️ 16 min•🌡️ 350
- 6
Once cooked, remove the fried chicken wings from the oil and place them on a clean wire rack set over a baking sheet to drain any excess oil. Season immediately with a pinch of extra salt, if desired. Repeat with remaining chicken wings.
⏱️ 4 min
- 7
Serve the crispy Southern fried chicken wings hot with your favorite dipping sauces or sides.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Southern Fried Chicken Wings
For the Chicken Wings
- 2 pounds chicken wings, pat dried, separated into drumettes and flats
For the Buttermilk Brine
- 2 cups buttermilk
- 1 tablespoon hot sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Seasoned Flour Dredge
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper, or more, to taste
For Frying
- 4 cups vegetable oil, or enough to fill pot 2-3 inches deep
Instructions
- 1
In a large bowl, whisk together the buttermilk, hot sauce, garlic powder, onion powder, paprika, salt, and black pepper for the brine. Add the pat-dried chicken wings to the buttermilk mixture, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, to marinate.
⏱️ 65 min - 2
While the chicken is marinating, prepare the seasoned flour dredge. In a separate large bowl or a shallow dish, combine the all-purpose flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. Whisk well to ensure all ingredients are evenly distributed.
⏱️ 5 min - 3
Remove the chicken wings from the buttermilk brine, allowing any excess liquid to drip off. Do not rinse the chicken. Working in batches, dredge each chicken wing thoroughly in the seasoned flour mixture, ensuring it is completely coated. Press the flour onto the chicken to create a thick, craggy coating. Place the coated wings on a wire rack set over a baking sheet.
⏱️ 10 min - 4
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature. Do not overcrowd the pot; fry in batches to maintain oil temperature.
⏱️ 5 min•🌡️ 350 - 5
Carefully add a single layer of coated chicken wings to the hot oil. Fry for 6-8 minutes per side, or until the chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F). Adjust heat as needed to maintain a consistent oil temperature of 325-350°F.
⏱️ 16 min•🌡️ 350 - 6
Once cooked, remove the fried chicken wings from the oil and place them on a clean wire rack set over a baking sheet to drain any excess oil. Season immediately with a pinch of extra salt, if desired. Repeat with remaining chicken wings.
⏱️ 4 min - 7
Serve the crispy Southern fried chicken wings hot with your favorite dipping sauces or sides.