Crispy Fried Chicken Wings Recipe

Name: Crispy Fried Chicken Wings Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 142 min
Ingredients: 12 chicken wings (about 2 pounds); 2 cups buttermilk; 1 tbsp kosher salt (or 2 tsp table salt); 1 tsp black pepper; ½ tsp cayenne pepper (optional); 2 cups flour; 1 tsp salt; ¼ tsp black pepper; 2 tsp Italian seasoning; 1 tsp smoked paprika; 1 tsp onion powder; 1 tsp garlic powder; vegetable oil (for frying)

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My fried chicken wings are crunchy, crispy on the outside, and juicy and tender on the inside. Marinated in a buttermilk mixture, then deep-fried until golden brown, this Southern classic is perfect for a busy weeknight meal, game day, or just to treat yourself to delicious crispy fried chicken wings!

Serve up these crispy fried chicken wings as is or with your choice of dipping sauces. Toss them in buffalo sauce to make fried hot wings or Caesar dressing to make garlic parmesan wings.

I think it’s pretty safe to say that America loves chicken wings. Buffalo wings may be king, but buttermilk Southern fried chicken is a close second.

I prefer serving whole chicken wings as an entree, but if you want to serve them as an appetizer, they should be cut into sections.

If you enjoyed my fried chicken wing recipe, make sure to check out my Asian-style sticky wings or best buffalo wings recipes.

Table of Contents:

Ingredients to make Fried Chicken Wings

Let’s start by gathering the ingredients we need to make Crispy Fried Chicken Wings. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”

Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

If you have extra wings, use them up in my tasty oven baked chicken wings recipe.

Made with simple ingredients

Chicken wings
All-purpose flour
Buttermilk
Kosher salt
Black pepper
Garlic powder
Onion powder
Italian seasoning or dried oregano
Smoked paprika or sweet paprika
Vegetable oil for frying

If you don’t have buttermilk on hand, you can make a buttermilk substitute by adding a teaspoon of lemon juice or white vinegar to whole milk. This mixture won’t get as thick and creamy as buttermilk, but it will yield the same results. You can also use Greek yogurt or sour cream thinned with out with milk or water.

When choosing oil for deep frying, there are two main points that factor into your decision. The smoke point and the flavor of the oil need to be considered.

Solid vegetable shortening is old school when it comes to fried chicken, while these days, peanut oil, soybean oil, and canola oil are more commonly used in a deep fryer.

How to make Fried Chicken Wings

Add the buttermilk, kosher salt, black pepper, and cayenne pepper to a large bowl.
Whisk to combine the buttermilk marinade.
Place the chicken wings in a baking dish, bowl, or large ziplock bag, then add the buttermilk mixture, making sure to cover all parts of the wings.
Cover the marinating chicken and place them in the refrigerator for at least two hours. For the best results, let the chicken wings marinate overnight (up to 12 hours).
Add the flour and seasonings to a large plastic container or bowl.
*You can also use a ziplock bag big, large enough to fit the flour and chicken.
Whisk the dry ingredients to combine.

For extra crispy wings, add one tablespoon of baking powder to the flour mixture. This helps pull moisture from the skin, making extra crispy skin.

Remove the chicken wings from the refrigerator and set aside for 30 minutes to allow them to start to come to room temperature.
Remove the chicken from the buttermilk marinade, shaking off excess marinade, and place it in the flour mixture, completely coating the wings.

Set the breaded chicken on a wire rack and continue the process until all the wings have been breaded and are ready to fry.

Add two inches of oil to a deep skillet or Dutch oven over medium-high heat. When the oil has reached 350 degrees, begin frying the wings in batches.
Use an instant-read thermometer to check the temperature of the oil. If the oil is not hot enough, the chicken will be greasy.
Carefully place the breaded wings in the hot oil and fry for 5-6 minutes on each side until golden brown.

Depending upon the size of the wings, cooking times may vary. Use a meat thermometer to make sure the internal temperature of the crispy chicken wings is at least 165 degrees Fahrenheit.
If you don’t have a large pot, it’s better to cook them in small batches, leaving a little room between each piece during the deep frying process.

Fried chicken wings draining on paper towels.

Carefully remove the fried chicken wings from the hot oil using tongs, placing them on paper towels or a wire rack over a baking sheet to drain.

Tent the fried wings with aluminum foil to keep them warm while you finish cooking the remainder of the wings. You can also place them in a 225-degree oven to keep them warm while you finish cooking or to hold or until you’re ready to serve.

Serve the deep-fried chicken wings with your choice of BBQ sauce, hot sauce, honey mustard, or your favorite dipping sauce.

For a true Southern experience, serve these deep-fried chicken wings with homemade coleslaw or macaroni salad. Add sauteed greens to the menu, and I promise there will be smiles around the dinner table.

Store any leftover fried chicken wings refrigerated in an airtight container for 3-4 days. They can be frozen in a well-sealed, freezer-safe container for up to two months.

Recipe FAQs

How long does it take to fry chicken wings?

Depending upon what method you use to fry them and the size of the wings, it can take from 8-12 minutes at 350 degrees. Make sure to use an instant-read thermometer to ensure they have reached an internal temperature of at least 165 degrees F.

What is the best oil for frying chicken?

When choosing oil for deep frying, there are two main points that factor into your decision. The smoke point and the flavor of the oil need to be considered.
Solid vegetable shortening is old school when it comes to fried chicken, while these days, peanut oil, soybean oil, and canola oil are more commonly used.

Should I fry the whole wings or cut them into sections?

That is entirely a personal preference and can also depend upon who you are serving them to. For ease of eating, cutting them into sections is best. Leaving them whole does make a better plate appearance and looks more like an entree than an appetizer.

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