Get ready to experience the ultimate crispy, golden-brown chicken wings that will transport you straight to the heart of the Southern United States! These irresistible wings are not just a meal, they're a culinary experience that combines perfectly seasoned, tender meat with an incredibly crunchy exterior that will have everyone at your table begging for more. Whether you're hosting a game day party, family dinner, or just craving some seriously delicious comfort food, these Southern Fried Chicken Wings are guaranteed to be the star of the show.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Southern
Serves: 4 servings
Ingredients
- 2 lbs chicken wings
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- In a large bowl, combine buttermilk with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper. Add chicken wings and ensure they are completely submerged. Cover and marinate in refrigerator for at least 2 hours (preferably overnight) to tenderize the meat.
- Remove wings from buttermilk and let excess liquid drip off. Discard remaining marinade.
- In a separate large bowl, mix all-purpose flour, paprika, garlic powder, onion powder, remaining cayenne pepper, salt, and black pepper to create the seasoned coating.
- Dredge each wing thoroughly in the seasoned flour mixture, shaking off excess to ensure a light, even coating.
- Heat vegetable oil in a large, deep cast-iron skillet or heavy-bottomed pot to 350°F (175°C). Use enough oil to cover wings halfway, approximately 2-3 inches deep.
- Carefully place coated wings into hot oil, working in batches to avoid overcrowding. Fry for 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C).
- Remove wings using tongs and drain on a wire rack or paper towel-lined plate to preserve crispiness.
- Let wings rest for 5-10 minutes before serving to allow coating to set and juices to redistribute.
- Serve hot with optional dipping sauces like ranch, hot sauce, or honey mustard.
Tips
- Marinating is Key: Don't rush the buttermilk marinade. Letting the wings sit overnight allows the buttermilk to tenderize the meat and infuse deep flavor.
- Temperature Matters: Use a reliable meat thermometer to ensure wings reach 165°F internally. This guarantees both safety and juiciness.
- Oil Temperature Control: Maintain a consistent 350°F oil temperature. Too low, and wings get greasy; too high, and they'll burn outside before cooking inside.
- Batch Frying: Never overcrowd the pan. Fry in batches to maintain oil temperature and ensure even, crispy coating.
- Drain Properly: Use a wire rack instead of paper towels to prevent the bottom of the wings from getting soggy.
- Seasoning Hack: For extra flavor, add a pinch of cayenne or smoked paprika to your flour mixture for a personalized kick.
- Let Them Rest: Allow wings to rest 5-10 minutes after frying to let the coating set and juices redistribute, ensuring maximum flavor and crispiness.
Nutrition Facts
Calories: 1031kcal
Carbohydrates: 27g
Protein: 37g
Fat: 86g
Saturated Fat: 17g
Cholesterol: 108mg
