This is a fabulous way to make amazing extra crispy fried chicken wings. It takes advantage of the classic Southern-fried method using buttermilk.

This recipe is brilliant, really. The buttermilk does all the heavy lifting by creating a thick coating without the use of eggs. The seasoned flour adheres in clumps to create the crisp and crunchy coating. Ultimately these wings are the extra crispy version of fried chicken with a tangy, crispy outer coating that leaves the meat tender and juicy inside. The ingredients are simple and the wings are quick to prepare.

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Who doesn’t love chicken wings? …well ok, maybe my vegetarian daughter. Aside from that, chicken wings are a party favorite and a great appetizer for a crowd. Serve them plain or with multiple dipping sauces and you will have a great party platter.

SERVING IDEAS:

Plain
Buffalo Sauce
Asian Hoisin Sauce
Barbeque Sauce
Ranch Dressing Dipping Sauce
Honey Mustard Sauce
Complement with fresh relishes like carrot or celery sticks

PREPARING THE WINGS

The chicken wings should be cut into three parts by slicing through each joint. Remove the wingtips and you will be left with the drumette and the double boned wing section, or wingette. While the wing tips will not be used, a thrifty food tip is to throw them into a freezer bag and freeze for making soup stock later. To save time you can also buy party wings that are already cut up and ready to go.

CREATING THE CRISPY COATING

Using a non-reactive (glass or ceramic) bowl, combine the buttermilk with several dashes of your favorite hot sauce. Add the wings and turn to coat. The wings will marinate in the refrigerator for at least a half-hour and up to 8 hours.

While the wings are marinating combine the flour and all the seasonings in a separate bowl. Add 3 tablespoons of the buttermilk to the mixture and mix with your hands until it resembles coarse crumbs. This trick helps to create the extra crispy coating on the wings.

Flour and seasonings for breading chicken

Take the buttermilk coated chicken wings one at a time and roll in the flour mixture to coat. Remove the wings and set aside. If you prepare these ahead of time, keep the wings refrigerated until you are ready to fry.

COOKING THE WINGS

Heat about 2 inches of vegetable oil in a cast-iron Dutch oven until the temperature reaches 350F. Drop 4-5 wings into oil at a time, being careful not to overcrowd the pan. Cook about 4 minutes on each side until browned. Remove from the oil and set aside on a wire rack to drain.

Transfer the wings to a 300F oven to keep warm until ready to serve. These wings are perfect on their own, and any of the sauce ideas mentioned above are other fun ways to serve. Below is a very quick recipe for classic Buffalo Sauce:

BUFFALO SAUCE

To make Buffalo wings, melt a half stick of butter and combine with a half cup of Franks Hot Sauce® and stir. Add the fried wings to the bowl of hot sauce and toss to coat. Serve immediately.

Print Recipe

Extra Crispy Fried Chicken Wings

Prep Time15

Cook Time40

Total Time55

Course: Appetizer

Cuisine: American

Keyword: Chicken Wings

Servings: 8

Equipment

Cast Iron Dutch oven, or heavy pot for deep frying
Wire rack and pan
Glass or ceramic bowl, and separate bowl for dry ingredients

Ingredients

2 lbs Chicken Wings
3/4 cup Buttermilk
1 tsp Salt
4 dabs Hot Sauce
2 cups Vegetable Oil for deep frying, (enough to add 2 inches of oil in pan) or any oil with a high smoking point such as peanut, or canola oil

Breading

1 cup All Purpose Flour
1 tsp Salt
1 tsp Baking Powder
1/2 tsp Garlic Powder
1/4 tsp Cayenne Powder
3 tbsp Buttermilk

Instructions

Cut up the chicken wings by slicing through the joints to separate the drumette and wingette. Discard the wing tips, or save for stock.
Add chicken wings to a non-reactive bowl. Pour the buttermilk over the wings, add salt and hot sauce and stir to coat. Cover with plastic wrap and refrigerate for 30 minutes or up to 8 hours.
Mix the remaining dry ingredients into a separate bowl. Whisk together to combine. Add three tablespoons of buttermilk and with your fingers combine to create coarse crumbles.
Heat vegetable oil to 350F in a heavy cast iron Dutch oven, or other pan appropriate for deep frying. Do not over heat.
Take each wing from the buttermilk marinade and coat all sides with the dry flour mixture and set aside.
Fry 4 -6 wings at a time, being careful not to crowd the pan. Turn wings and cook until golden brown. Approvimately 6-8 minutes. Remove from oil and drain on a wire rack. Keep heated in a 325F oven until ready to serve.