Buttermilk Fried Chicken Wings Recipe

Buttermilk: A tangy dairy product that tenderizes the chicken and adds flavor.

Chicken wings: The main protein, cut into sections for easy frying and eating.

All-purpose flour: Used to coat the wings and create a crispy crust.

Salt: Enhances the overall flavor of the wings.

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

Paprika: Gives a smoky, slightly sweet flavor and a nice color.

Garlic powder: Adds a savory, garlicky taste without the moisture of fresh garlic.

Onion powder: Brings a subtle onion flavor to the coating.

Vegetable oil: Used for frying the wings until golden and crispy.

One of the most important steps in this Buttermilk Fried Chicken Wings Recipe is making sure the wings are well-coated with the flour mixture before frying. Here’s how you can do it without making a big mess or missing spots:

1. Take a piece of the chicken wings out of the buttermilk marinade one at a time. Let the extra liquid drip off a little so it’s not dripping everywhere.
2. Put the wing into the bowl with the flour and spice mix.
3. Use your hands or tongs to gently roll and press the wing into the flour so it sticks well on all sides. Don’t just drop it in and pull it out—make sure every part is covered.
4. Shake off any extra flour before placing the wing on a plate or tray. Too much loose flour can burn in the oil and make the wings taste bitter.

Doing this step carefully helps the wings get that perfect crispy crust when fried. If the coating isn’t even, some parts might stay soggy or the flour could clump up and fall off in the oil. Plus, a good coating keeps the chicken juicy inside while giving you that crunchy outside everyone loves.

When I first tried this, I didn’t press the flour on enough, and the coating kept falling off while frying. It was frustrating! Now, I take my time and make sure each wing is fully covered. Also, letting the wings drip a bit before dredging helps stop the flour from turning into a sticky mess. It’s a small step but makes a big difference in how tasty and crispy the wings turn out.

• 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.