deep-fried wings Archives

Buttermilk Wings

I almost crossed the line into grandma’s deep-fried chicken with these buttermilk 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.

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 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!

Presto 05420 FryDaddy Electric Deep Fryer,Black

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

Print Recipe

5 from 1 vote

Buttermilk Wings

Crazy good fried wings with a perfect coating.

Prep Time30

Cook Time15

Course: Appetizer

Cuisine: American

Keyword: deep-fried, wings

Servings:

Calories: 607kcal

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

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

Anchor Bar 5 Pack Gift Box

Buffalo Wild Wings Milder Variety Bundle: Parmesan Garlic, Medium, Honey BBQ, Asian Zing: 12 Ounces Each

Melinda’s Wing Connoisseur Collection – Craft Wing Sauce & Condiment Set for Buffalo Wings – With Creamy Style Cayenne Habanero, Thai Sweet Chili, Spicy Garlic Parmesan & Ghost Pepper – 12 oz, 4 Pack

Beer-Battered Wings

When I was knee-high to a grasshopper, like about 5th grade, I absolutely loved the peg legs at Long John Silver’s. They were battered, fried chicken legs. They’re now called ‘planks’ and are made with boneless chicken. Well, phooey! They took away my fun. Well, that’s ok, I love wings now more than legs anyway. But I still love battered and fried chicken, so … yep, I made beer-battered wings! Kinda like the peg legs of my childhood, but with yummy, juicy wings instead!

Since I’ve already upset the traditional wing gods by making beer-battered wings, there’s no reason in stopping there. There’s only one thing you can serve with these delicious, packed-with-flavor wings and that’s malt vinegar. Your brain is gonna think fish-and-chips but your mouth is gonna scream ‘yummy wings!’. Pour it on top or serve it on the side for dipping. Yummy malt vinegar makes these wings even better.