Buttermilk Fried Chicken Wings
Buttermilk Fried Chicken Wings
Ingredients
For the Buttermilk Marinade
- 2 1/2 pounds chicken wings, whole, or drumettes and wingettes
- 2 cups buttermilk
- 1 tablespoon smoked paprika
- 1 teaspoon ground ginger
- 1 teaspoon celery salt
- 1/2 teaspoon white pepper
- 1 teaspoon chili powder
- 1/2 teaspoon dried thyme
- 1 tablespoon chicken seasoning, your favorite blend
- 1 teaspoon salt
For the Dry Coating
- 2 cups all-purpose flour
- 1/2 cup cornflour
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt
For Frying
- 4 cups vegetable oil, or enough to deep fry
Instructions
- 1
In a large mixing bowl, combine the buttermilk, smoked paprika, ground ginger, celery salt, white pepper, chili powder, dried thyme, chicken seasoning, and salt for the marinade. Whisk thoroughly until all dry ingredients are fully incorporated and the mixture is smooth and well-combined.
⏱️ 5 min
- 2
Add the chicken wings to the buttermilk marinade. Using your hands (gloves recommended), ensure each wing is completely coated and saturated with the seasoned buttermilk. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and tenderize the chicken.
⏱️ 10 min
- 3
In a separate large bowl, prepare the dry coating by whisking together the all-purpose flour, cornflour, smoked paprika, garlic powder, onion powder, black pepper, and salt.
⏱️ 5 min
- 4
Remove the chicken wings from the refrigerator. Working with one wing at a time, take it from the buttermilk marinade, allowing any excess to drip off, then transfer it to the dry coating mixture. Dredge the wing thoroughly, pressing the flour mixture onto all surfaces to ensure a thick, even coating. Place the coated wings on a wire rack set over a baking sheet and let them rest for 10-15 minutes. This helps the coating adhere better.
⏱️ 15 min
- 5
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.
⏱️ 5 min•🌡️ 350
- 6
Carefully add a few chicken wings to the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Adjust heat as necessary to maintain a consistent oil temperature.
⏱️ 15 min•🌡️ 350
- 7
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 excess oil. Season lightly with additional salt, if desired, immediately after frying. Repeat with the remaining wings.
⏱️ 5 min
- 8
Serve hot and enjoy your crispy buttermilk fried chicken wings!
Kitchen Tools
Nutrition Facts (per serving)
Buttermilk Fried Chicken Wings
Ingredients
For the Buttermilk Marinade
- 2 1/2 pounds chicken wings, whole, or drumettes and wingettes
- 2 cups buttermilk
- 1 tablespoon smoked paprika
- 1 teaspoon ground ginger
- 1 teaspoon celery salt
- 1/2 teaspoon white pepper
- 1 teaspoon chili powder
- 1/2 teaspoon dried thyme
- 1 tablespoon chicken seasoning, your favorite blend
- 1 teaspoon salt
For the Dry Coating
- 2 cups all-purpose flour
- 1/2 cup cornflour
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt
For Frying
- 4 cups vegetable oil, or enough to deep fry
Instructions
- 1
In a large mixing bowl, combine the buttermilk, smoked paprika, ground ginger, celery salt, white pepper, chili powder, dried thyme, chicken seasoning, and salt for the marinade. Whisk thoroughly until all dry ingredients are fully incorporated and the mixture is smooth and well-combined.
⏱️ 5 min - 2
Add the chicken wings to the buttermilk marinade. Using your hands (gloves recommended), ensure each wing is completely coated and saturated with the seasoned buttermilk. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and tenderize the chicken.
⏱️ 10 min - 3
In a separate large bowl, prepare the dry coating by whisking together the all-purpose flour, cornflour, smoked paprika, garlic powder, onion powder, black pepper, and salt.
⏱️ 5 min - 4
Remove the chicken wings from the refrigerator. Working with one wing at a time, take it from the buttermilk marinade, allowing any excess to drip off, then transfer it to the dry coating mixture. Dredge the wing thoroughly, pressing the flour mixture onto all surfaces to ensure a thick, even coating. Place the coated wings on a wire rack set over a baking sheet and let them rest for 10-15 minutes. This helps the coating adhere better.
⏱️ 15 min - 5
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.
⏱️ 5 min•🌡️ 350 - 6
Carefully add a few chicken wings to the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Adjust heat as necessary to maintain a consistent oil temperature.
⏱️ 15 min•🌡️ 350 - 7
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 excess oil. Season lightly with additional salt, if desired, immediately after frying. Repeat with the remaining wings.
⏱️ 5 min - 8
Serve hot and enjoy your crispy buttermilk fried chicken wings!