Fried Chicken Wings Recipe

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.

Prep Time10

Cook Time15

Course: Appetizer, Main Course

Cuisine: American

Keyword: chicken wings, fried

Servings:

Calories: 529kcal

Author: Mike Hultquist

Ingredients

FOR THE BRINE

6 cups water or enough to cover the chicken
3 tablespoons salt
1 teaspoon black pepper add up to 1 tablespoon additional favorite seasoning blend, like blackening seasoning or Cajun seasoning

FOR THE CHICKEN WINGS

2 pounds chicken wings separated and wing tips removed
Salt and black pepper to taste
1.5 cups buttermilk
1 large egg beaten
1-2 tablespoons hot sauce Louisiana style preferred
1 cup flour all-purpose
1/2 cup cornstarch
1 tablespoon smoked paprika
1 tablespoon cayenne
1 teaspoon garlic powder
Salt and black pepper to taste
4 cups vegetable oil or use peanut or canola for frying
For Serving. Your favorite hot sauce or wing sauce. Try my homemade buffalo sauce recipe. So good!

Instructions

Add the chicken wings to a large bowl with the salt and pepper, and optional extra seasonings. Add enough water to cover. Cover and refrigerate to brine for at least 4 hours. Overnight is best for the most flavor penetration.
When you’re ready to cook, remove the chicken wings 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 medium-high heat to 350 degrees F. If you are unable to measure the temperature, add a droplet of batter to the oil. It is ready when the batter sizzles. Do NOT bring the oil to a boil.
Dredge the chicken wings in the seasoned flour-cornstarch mixture, then into the buttermilk mixture, then into the flour one more time.
Fry the chicken wings in the oil 7-8 minutes, or until they turn golden brown, stirring here and there to ensure even cooking. An instant read thermometer inserted should measure 165 degrees F internally. It could take 10-12 minutes for frying, depending on the thickness of your chicken wings. 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!

Nutrition