Fried Chicken Wings 


These fried chicken wings are juicy and extra crispy with a simple brine, coated in buttermilk and seasoned flour, then lightly fried for a flaky crust.




Add the wings to a large bowl with the salt and pepper, and optional extra seasonings. Add enough water to cover and refrigerate to brine. When ready to cook, remove the chicken and pat them dry. Season with salt and pepper.


In one large bowl, whisk together the buttermilk, eggs and hot sauce. In another large bowl, stir together the flour, cornstarch, paprika, cayenne, garlic powder, and salt and pepper to taste.


Heat the oil in a large wide pot over. Dredge the wings in the seasoned flour mixture, then into the buttermilk mixture, then into the flour one more time.


Fry the wings in the oil in a single layer until the wings are cooked and turn golden brown, stirring here and there to ensure even cooking.


An instant read thermometer inserted should measure 165 degrees F internally. Remove and drain on a paper towel lined plate, or on a wire rack.


Toss with your favorite wing sauce and serve, or serve naked with the wing sauce on the side. Enjoy!



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