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Southern Buttermilk Fried Chicken Wings: The Ultimate Crispy & Juicy Recipe

A close-up, appetizing photo of a pile of perfectly golden and crispy fried chicken wings on a white plate.
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Make restaurant-quality, shatteringly crispy, and incredibly juicy Southern fried chicken wings at home. This recipe uses a buttermilk soak and a specific frying technique to give you the best deep fried wings for your next game day.

Ingredients

Scale
  • 3 lbs chicken wings, separated into flats and drumettes
  • 2 cups buttermilk
  • 1 tablespoon hot sauce
  • 2 teaspoons 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 deep frying

Instructions

  1. In a large bowl, combine the buttermilk, hot sauce, salt, pepper, paprika, garlic powder, and onion powder. Add the chicken wings, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight, for juicy fried chicken wings.
  2. In a separate shallow dish, whisk together the flour, cornstarch, and baking powder. This mixture helps create crispy skin chicken wings.
  3. Remove the wings from the buttermilk mixture, letting excess drip off, but do not pat them dry. Dredge each wing thoroughly in the flour mixture, pressing the coating onto the chicken.
  4. Heat about 3 inches of vegetable oil in a deep, heavy-bottomed pot or deep fryer to 325°F (160°C). Maintain this temperature carefully.
  5. Carefully place 4 to 6 wings into the hot oil, ensuring you do not overcrowd the pot. Fry for 6 to 8 minutes until golden brown.
  6. Remove the wings and place them on a wire rack set over a baking sheet to drain briefly. Increase the oil temperature to 375°F (190°C). This step is part of the ultimate fried wings technique for extra crispiness.
  7. Return the wings to the hotter oil in batches and fry for an additional 2 to 3 minutes until they are a deep golden brown and shatteringly crispy.
  8. Remove the wings and place them back on the wire rack. Season immediately with a little extra salt if desired. Serve your flavorful fried chicken wings hot.

Notes

  • For the best results, use a thermometer to monitor your oil temperature; consistency is key for crunchy wings.
  • If you prefer a takeout style fried wings texture, consider a double-fry method as detailed in the instructions.
  • These classic fried chicken wings are excellent served with ranch or blue cheese dressing for your wing night recipes.

Nutrition

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