These fried chicken wings are marinated in buttermilk, then coated in seasoned flour and deep fried to golden brown perfection. Serve your fried wings with a side of ranch for an easy and satisfying appetizer or main course.
You can never go wrong with chicken wings, I love to serve lemon pepper wings, baked buffalo wings and this crispy deep fried version.
Whenever I’m entertaining, I love to put out a big platter of fried chicken wings. These wings are super crispy and flavorful; people always go crazy for them! You can serve your wings as-is, or toss them in a sauce like BBQ or buffalo sauce for a hearty snack. Be sure to check out my list of 10 fried chicken recipes for more delectable meal options!
How do you make fried chicken wings?
Perfectly crisp and golden fried chicken wings are surprisingly easy to make. Simply place chicken wings in a bowl of buttermilk and let them soak for at least 30 minutes. After the wings are marinated in the buttermilk, they go through a dipping process where they’re coated with seasoned flour, then egg, then another layer of seasoned flour. This creates a thick and flavorful coating. The wings are fried in a pot of vegetable oil, it takes around 8 minutes for the chicken to cook through and get golden brown. Add a sprinkle of parsley and you’re ready to eat!
How to cut chicken wings
Chicken wings can be bought pre-cut, these may be labeled “party wings” or “wingettes and drummettes.” I typically buy party wings whenever possible. If you buy whole wings, you will want to separate them into wingettes and drummettes for ease in frying and eating.
A “drummette” is the part of the wing that looks like a little drumstick. The “wingette” is the flat part of the wing that contains two bones.
You can separate wings into wingettes and drumettes by bending the wing back at the joint where the less meaty part of the drummette connects to the wingette. Then use a sharp knife or kitchen shears to cut through the joint. Do the same procedure to cut through the joint between the wingette and the tip of the wing. Bend the wingette and the tip back at the joint and cut through the joint with a sharp knife or kitchen shears.
Tips for fried chicken wings
- The double dip coating in this recipe ensures a thick flavorful coating. However, if you like a lighter, thinner coating, you can simply dip the chicken once into the eggs, then once into the flour.
- Make sure you use an oil for frying with a high smoke point. I recommend vegetable oil, peanut oil or canola oil.
- Use a candy thermometer or frying thermometer and adjust your burner to keep the oil as close to 350 degrees F as possible. The temperature will naturally drop when adding chicken to the pot, so be sure to keep an eye on things!
- You can keep your wings warm in a 250 degree F oven until you’re ready to eat.
How long does it take to fry chicken?
Chicken wings take about 7-8 minutes to fry in 350 degree oil. You want to leave the wings in the oil until they are golden brown. Once they are golden, the meat will be cooked through as well.
This fried chicken recipe is a great way to make succulent wings that are perfect for parties or dinner at home.
More great chicken recipes
- Smoked Chicken Wings
- Slow Cooker Chicken Drumsticks
- Coconut Chicken
- Baked Chicken Drumsticks with Garlic and Herbs
- Korean Fried Chicken
Fried Chicken Wings
Ingredients
- 3 pounds chicken wings party style
- 1 1/2 cups buttermilk
- 3 eggs lightly beaten
- 1 3/4 cups all purpose flour
- 2 1/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon baking powder
- vegetable oil for frying
- 1 tablespoon chopped parsley optional garnish
Instructions
- Place the chicken wings and buttermilk in a large bowl. Stir to combine.
- Cover and refrigerate the wings for at least 30 minutes or up to 8 hours.
- Place the beaten eggs in a medium sized bowl. Place the all purpose flour, salt, pepper, paprika, garlic, onion and baking powder in a second bowl.
- Mix the flour and spices until well combined.
- Take each chicken wing out of the buttermilk mixture. One at a time, coat the chicken wings in the flour, then dip in the egg, then coat again in the flour. Repeat until all chicken pieces are coated.
- Heat 3 inches of oil in a large deep pot to 350 degrees F.
- Cook 6-8 pieces of chicken at a time for 7-8 minutes or until golden brown.
- Drain on paper towels, then serve. Garnish with parsley if desired.
Prepared these in a fish fryer at the beach for dinner for my husband, daughter and son-in-law. Best wings ever. I slathered them in a variety of sauces and left some plan. They were perfectly cooked, a little crispy outside and juicy inside. Can’t wait to have them again.