I can’t help it if I’m as addicted to fried chicken wings as I am to fried chicken. Well, technically they’re the same thing, no? The difference for me is that I serve mine with a bowl of Buffalo sauce on the side. That’s how I justify posting these easy buttermilk-battered wings. That and the fact that the coating is out-of-this-world tasty and crunchy. The wings are juicy and flavorful. That’s why I’m here: good wings!
Add A Little Classic Flavor
You can make your easy buttermilk-battered wings a bit more Buffalo-style by adding a few good shakes of your favorite Buffalo wing sauce to the buttermilk mixture. You’ll taste that great classic flavor in each bite, whether you serve the wings with more sauce or not.
No Tossing Zone
One thing I do not do with deep-fried wings that have a thicker coating and that is toss them in sauce. As soon as you do that you lose half that crunchiness that you worked so hard to obtain. No, I put the wings into a large bowl and drizzle them with the sauce first. Then I stir them gently using a rubber spatula to coat them.
You can also just do as I did in the picture above: serve with sauce on the side for dipping. Just as good, just as spicy.
Like Your Wings Dry?
I love dry wings. I love seasoning the heck out of my wings and just enjoying the flavor. No sauce. You can do that too with these wings. Just add your favorite dry wing seasoning to the flour mixture (you can leave out the salt and paprika from the recipe) and cook them as stated. When they come out of the fryer, hit those wings with even more seasoning. While they’re still hot. So it sticks. In minutes (after they cool down just a bit) you’ll be enjoying delicious dry wings!
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Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!
Also try my yummy easy buttermilk-battered Cajun wings!
Easy Buttermilk-Battered Wings
Equipment
Ingredients
- 3 pounds chicken wings flats and drumettes separated, tips saved to make stock
- 1 ½ cups buttermilk
- 1 teaspoon kosher salt divided
- 1 ½ cups all-purpose flour
- 1 teaspoon paprika
- vegetable oil for frying
Instructions
- Combine the buttermilk and 1/2 teaspoon salt in a resealable container or a medium bowl.
- Add the wings and toss to coat.
- Refrigerate for 30 minutes.
- Heat 2-3" of oil in a deep-fryer or Dutch oven.
- In a large bowl, combine the flour, paprika and remaining salt.
- Remove the wings from the buttermilk mixture and shake off any excess.
- Transfer to the flour mixture and toss to coat well.
- Deep fry the wings until done, 8-12 minutes. Transfer to a paper towel-lined plate to drain.
- Serve hot.
Notes
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
- MIld Sauces
- Made for wings and more
