Author: Mike

I almost crossed the line into grandma’s deep-fried chicken with these buttermilk fried chicken wings. Actually, I did cross the line. But that’s ok, I saved myself by drizzling traditional Buffalo wing sauce over these crunchy, tasty beauties before devouring them. Yeah, you sure can toss your battered wings in sauce, but beware! That lovely coating can be fragile. It doesn’t like being thrown hither and yon (which I think means tossed a lot). That’s why I prefer to drizzle the wings with sauce or dunk them in it instead.

A Fantastically Crunchy Tasty Wing

If you have some of your favorite wing seasoning on hand, I recommend substituting it for the salt and paprika when you make these buttermilk fried chicken wings. It’s a great way to create a sort of deep-fried ‘dry’ wing. Nothing wrong with salt and paprika, nope. But you bought that wing seasoning for a reason! Get it in the flour mix and don’t be shy with it!

If I’m cooking for a crowd, I’ll break out my big deep fryer. But if it’s just me, I’ll fire up my Fry Daddy fryer. It’s the perfect size. It fries everything perfectly. And as an added bonus, it doesn’t use a lot of oil, which saves me money. And more money means more wings!

If you have to fry in batches, keep the wings on a wire rack-covered baking sheet in an oven on the lowest temperature possible. They’ll stay warm that way while you cook the remaining wings. You’re better off frying in smaller batches than crowding your fryer. The wings won’t cook as evenly if there are too many cooking at once. Also, the more wings you add, the lower the oil temperature drops at first, resulting in uneven and imperfect cooking.

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Also try my go-to fried chicken breading.

Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!

Print Recipe

5 from 1 vote

Buttermilk Fried Chicken Wings

Crazy good fried wings with a perfect coating.

Prep Time30 minutes mins

Cook Time15 minutes mins

Course: Appetizer

Cuisine: American

Keyword: deep-fried, wings

Servings: 8

Calories: 607kcal

Equipment

• Mixing Bowl
• Deep Fryer

Ingredients

• 4 pounds chicken wings flats and drumettes separated, tips saved to make stock
• 1 ½ cups buttermilk
• ½ teaspoon kosher salt
• 1 ½ cups all-purpose flour
• 1 teaspoon paprika
• ½ teaspoon kosher salt
• vegetable oil for frying

Instructions

• Combine the buttermilk and 1/2 teaspoon of salt in a medium bowl. Add the wings. Cover and refrigerate for 30 minutes.
• Heat a few inches of oil to 350 F in a deep fryer or Dutch oven.
• In a medium bowl, combine the flour, paprika and remaining salt.
• Working in batches, remove wings from the buttermilk. Shake off any excess and coat in the flour mixture.
• Shake off any excess and add to the fryer and fry for 10-12 minutes or until golden brown. Remove to a paper towel-lined plate to drain.
• Serve with desired wing sauce on the side for dunking or drizzling.

Notes

For a little kick, add a few good shakes of hot sauce to the buttermilk mixture.

Nutrition

Calories: 607kcal | Carbohydrates: 19g | Protein: 45g | Fat: 39g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 180mg | Sodium: 504mg | Potassium: 420mg | Fiber: 2g | Sugar: 3g | Vitamin A: 531IU | Vitamin C: 2mg | Calcium: 95mg | Iron: 3mg

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

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