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The Ultimate Crispy Buttermilk Fried Chicken Wings Recipe (Southern Style)

Close-up of a pile of golden brown fried chicken wings, one broken open showing juicy interior.
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Make restaurant-quality, Southern Style Fried Chicken Wings at home. This recipe guarantees juicy meat and shatteringly crispy skin using a buttermilk soak and double-frying technique, perfect for game day or parties.

Ingredients

Scale
  • 3 lbs chicken wings, separated into flats and drumettes
  • 2 cups buttermilk
  • 1 tablespoon hot sauce
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic 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, and garlic powder. Add the chicken wings, ensuring they are fully coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight.
  2. In a separate shallow dish, whisk together the flour, cornstarch, and baking powder. This is your dredge mixture.
  3. Remove the wings from the buttermilk mixture, letting excess drip off, but do not wipe them clean.
  4. Dredge each wing thoroughly in the flour mixture, pressing the flour onto the chicken to create a thick, shaggy coating. Set the coated wings on a wire rack while you prepare the oil.
  5. Pour enough vegetable oil into a heavy-bottomed pot or deep fryer to reach a depth of about 2 inches. Heat the oil to 325 degrees Fahrenheit (160 degrees Celsius). Use a thermometer to monitor the temperature closely.
  6. Carefully lower about 6 to 8 wings into the hot oil, ensuring you do not overcrowd the pot, which lowers the oil temperature. Fry for 6 to 7 minutes until lightly golden brown. This is the first fry.
  7. Remove the wings from the oil and place them back on the wire rack. Increase the oil temperature to 375 degrees Fahrenheit (190 degrees Celsius). Let the wings rest for at least 10 minutes.
  8. Return the wings to the hotter oil in batches. Fry for an additional 3 to 5 minutes until they are deep golden brown and perfectly crispy. This double-fry method locks in the juiciness and maximizes crunch.
  9. Remove the finished fried chicken wings from the oil and place them immediately on a clean wire rack set over a baking sheet to drain excess oil. Season lightly with extra salt while hot. Serve immediately.

Notes

  • For extra flavor, you can add 1 teaspoon of cayenne pepper to your flour dredge.
  • The buttermilk soak is key to tender, juicy meat; do not skip this step.
  • Maintain your oil temperature precisely; too low results in greasy wings, too high results in burnt coating and raw interior.

Nutrition

Find it online: https://cookerycommand.com/ultimate-crispy-fried-chicken-wings-recipe/