Ingredients
3 lb chicken wings
2 cups buttermilk (for marinating)
2 cups all-purpose flour
1 cup cornstarch (optional but makes it extra crispy)
1 tbsp salt
1 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tsp black pepper
1 tsp cayenne pepper (optional for heat)
Oil for frying (vegetable, canola, or peanut oil)
Instructions
1. Prep the Chicken
Pat the 3 lb chicken wings dry with paper towels.
Place them in a bowl and pour in 2 cups buttermilk.
Mix to coat, cover, and marinate 1–4 hours in the refrigerator (overnight is even better).
2. Seasoned Coating
In a large bowl, combine:
2 cups all-purpose flour
1 cup cornstarch
1 tbsp salt
1 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tsp black pepper
1 tsp cayenne pepper (optional)
Mix well.
3. Dredge the Chicken
Remove wings from the buttermilk (don’t wipe off the buttermilk).
Dredge each wing in the flour mixture, pressing lightly so the coating sticks.
Place coated wings on a tray and let them rest 10–15 minutes to help the crust adhere.
4. Heat the Oil
Heat oil in a deep pot or fryer to 350°F (175°C).
Make sure the oil is deep enough to fully submerge the wings.
5. Fry the Wings
Fry in batches (don’t overcrowd).
Cook 8–12 minutes, or until golden brown and crispy.
The internal temperature should reach 165°F (74°C).
6. Drain and Serve
Place wings on a rack or paper towels to remove excess oil.
Serve hot with your favorite dipping sauce!
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