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A plate of fried chicken wings served with ranch dip.

Fried Chicken Wings

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.
Course Appetizer, Dinner
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8 servings
Calories 375kcal
Author Sara Welch


  • 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


  • 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.


Calories: 375kcal | Carbohydrates: 31g | Protein: 40g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 185mg | Sodium: 642mg | Potassium: 718mg | Fiber: 1g | Sugar: 3g | Vitamin A: 305IU | Vitamin C: 1.8mg | Calcium: 98mg | Iron: 2.6mg