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Southern Buttermilk Fried Chicken Wings for Ultimate Crispiness

A close-up of a pile of golden-brown, crispy fried chicken wings stacked on a white plate.
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Follow this recipe to make incredibly juicy Southern Fried Chicken Wings with a perfectly crispy, crunchy coating. This method guarantees restaurant-style results at home, ideal for game days or any gathering.

Ingredients

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

Instructions

  1. Combine the buttermilk, hot sauce, salt, pepper, paprika, garlic powder, and onion powder in a large bowl. Add the chicken wings, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight. This step keeps the inside juicy.
  2. In a separate shallow dish, whisk together the flour, cornstarch, and baking powder. This mixture creates the crunchy coating.
  3. Remove the wings from the buttermilk marinade, letting excess drip off, but do not rinse them.
  4. Dredge each wing thoroughly in the flour mixture, pressing the coating onto the chicken to create a thick layer. Set the coated wings aside on a wire rack while you heat the oil.
  5. Pour enough vegetable oil into a deep, 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 monitor the temperature closely.
  6. Carefully place 4 to 6 wings into the hot oil, ensuring you do not overcrowd the pot, which lowers the oil temperature.
  7. Fry the wings for 8 to 10 minutes, turning occasionally, until they are golden brown. Remove the wings and place them on a clean wire rack set over a baking sheet.
  8. Increase the oil temperature to 375 degrees Fahrenheit (190 degrees Celsius) for the second fry. This step is key for maximum crispiness.
  9. Return the partially cooked wings to the hotter oil in batches. Fry for an additional 2 to 3 minutes until the crust is deep golden brown and extra crunchy.
  10. Remove the finished wings and place them back on the wire rack. Let them rest for 5 minutes before serving hot.

Notes

  • For the best results, use the double-fry technique described in step 6 and 7. The first fry cooks the meat, and the second, hotter fry crisps the exterior.
  • If you want an even crispier coating, you can lightly dust the wings with the flour mixture a second time after the first fry, before the second fry.
  • Serve these perfectly crispy chicken wings immediately for the best texture.

Nutrition

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