Buttermilk Fried Chicken Wings Recipe

Buttermilk: A tangy liquid that tenderizes and flavors the chicken wings.

Chicken wings: The main protein, cut into sections for even cooking.

All-purpose flour: Forms the base of the crispy coating.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a mild heat and depth to the seasoning.

Paprika: Provides a subtle smokiness and color to the coating.

Garlic powder: Infuses the coating with a savory, aromatic flavor.

Onion powder: Complements the garlic powder with a sweet, oniony taste.

Vegetable oil: Used for frying the chicken wings to a golden brown crisp.

To achieve an extra crispy coating on your chicken wings, double-dip them in the flour mixture. After the initial dredging, let the wings rest for a few minutes, then dip them back into the buttermilk and coat them again with the flour mixture. This creates a thicker, crunchier crust that will hold up well during frying.

• buttermilk - Substitute with plain yogurt mixed with milk: Mix 1 cup of plain yogurt with 1 cup of milk to achieve a similar tangy flavor and consistency.

• chicken wings - Substitute with chicken drumettes: Drumettes have a similar texture and size, making them a good alternative for frying.

• all-purpose flour - Substitute with cornstarch: Cornstarch creates a crispier coating when fried, though the texture will be slightly different.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami flavor, but use sparingly to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can add a unique twist.

• paprika - Substitute with cayenne pepper: Cayenne pepper adds more heat, so use less to avoid making the dish too spicy.

• garlic powder - Substitute with fresh minced garlic: Fresh garlic provides a more intense and aromatic flavor, but be sure to use it sparingly to avoid burning during frying.

• onion powder - Substitute with finely minced onion: Fresh onion can add a more robust flavor, but ensure it is finely minced to avoid large chunks in the coating.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it a good alternative for frying.

• Allow the chicken wings to cool completely before storing. This prevents condensation, which can make the wings soggy.
• Place the cooled chicken wings in an airtight container or wrap them tightly in aluminum foil or plastic wrap.
• Store the chicken wings in the refrigerator for up to 3-4 days. Reheat them in an oven preheated to 375°F (190°C) for about 10-15 minutes to regain their crispiness.
• For longer storage, freeze the chicken wings. Arrange them in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the chicken wings to a freezer-safe bag or container. Label with the date to keep track of freshness.
• Frozen chicken wings can be stored for up to 2-3 months. When ready to eat, thaw them in the refrigerator overnight.
• Reheat thawed chicken wings in an oven preheated to 375°F (190°C) for about 20 minutes, or until heated through and crispy.

• Preheat your oven to 375°F (190°C). Place the chicken wings on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping halfway through, until they are heated through and crispy.

• Use an air fryer for a quick and efficient method. Preheat the air fryer to 375°F (190°C). Arrange the chicken wings in a single layer in the basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• For a stovetop method, heat a skillet over medium heat and add a small amount of vegetable oil. Place the chicken wings in the skillet and cover with a lid. Heat for 5-7 minutes, turning occasionally, until they are warmed through and crispy.

• Microwave the chicken wings for a quick fix. Place them on a microwave-safe plate and cover with a damp paper towel. Heat on high for 1-2 minutes, checking and turning halfway through. Note that this method may not retain the crispiness as well as other methods.

• If you have a toaster oven, preheat it to 375°F (190°C). Place the chicken wings on the toaster oven tray and heat for 10-15 minutes, flipping halfway through, until they are hot and crispy.

• Large bowl: Used to combine the buttermilk and chicken wings for marinating.

• Mixing bowl: Used to mix the flour and spices together.

• Frying pan: Used to heat the oil and fry the chicken wings.

• Tongs: Used to handle the chicken wings while frying and to remove them from the oil.

• Paper towels: Used to drain the excess oil from the fried chicken wings.

• Measuring cups: Used to measure the buttermilk, flour, and oil accurately.

• Measuring spoons: Used to measure the salt, black pepper, paprika, garlic powder, and onion powder accurately.

• Whisk: Used to mix the flour and spices evenly.

• Thermometer: Used to check the oil temperature to ensure it is at the correct frying temperature.

Marinate overnight: Prepare the chicken wings and buttermilk mixture the night before to save time on the day of cooking.

Pre-mix dry ingredients: Combine the flour and spices in advance and store in an airtight container.

Use a deep fryer: A deep fryer can cook chicken wings more evenly and quickly than a frying pan.

Batch cooking: Fry multiple chicken wings at once to reduce overall cooking time.

Drain efficiently: Use a wire rack over a baking sheet instead of paper towels to drain excess oil faster.