For an extra layer of flavor, consider adding a touch of smoked paprika to the flour mixture. Ensure the oil temperature remains consistent throughout the frying process. If the temperature drops too low, the wings will absorb more oil and become greasy. If you don't have peanut oil, vegetable oil or canola oil can be used as substitutes. However, peanut oil provides the best flavor and crispness. Serve immediately for the best flavor and texture. These wings are delicious on their own or with your favorite dipping sauces.
Buttermilk Fried Chicken Wings
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PREP TIME10 mins
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COOK TIME30 mins
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TOTAL TIME2 hrs 50 mins
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SERVING16 People
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VIEWS10
Experience the allure of the South with these Buttermilk Fried Chicken Wings, a symphony of tangy buttermilk and a subtle kick of heat. The result? Wings that boast an irresistibly crispy exterior and a succulent, flavorful interior. These are so good, they are truly addictive!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate17 g
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Cholesterol25 mg
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Fiber1 g
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Protein11 g
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Saturated Fat3 g
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Sodium1255 mg
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Sugar3 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large bowl, combine the chopped onion, crushed garlic, Sriracha, salt, and pepper. Add the buttermilk and stir well to ensure the salt dissolves completely. (5 minutes)
02
StepIf desired, use kitchen shears to remove the wing tips. Add the chicken wings to the buttermilk mixture, ensuring each piece is fully coated. Cover the bowl tightly and refrigerate for a minimum of 2 hours, and up to 4 hours, to allow the flavors to meld. (2-4 hours)
03
StepIn a separate, wide bowl, whisk together the flour, salt, paprika, garlic powder, onion powder, lemon zest, black pepper, oregano, cayenne pepper, baking powder, sage, and dry mustard. This creates your flavorful dredging mixture. (5 minutes)
04
StepRemove the wings from the buttermilk marinade, allowing any excess to drip off. Dredge each wing thoroughly in the flour mixture, ensuring complete coverage. Transfer the dredged wings to a wire rack. (10 minutes)
05
StepAllow the wings to rest on the wire rack for 10 to 15 minutes. This step helps the coating adhere better during frying and ensures extra crispiness. (10-15 minutes)
06
StepWhile the wings rest, heat the peanut oil in a deep-fryer or a large, heavy-bottomed saucepan to 375 degrees F (190 degrees C). Use a thermometer to ensure accurate temperature. (15 minutes)
07
StepCarefully lower the wings into the hot oil, working in batches of 4 or 5 to avoid overcrowding the fryer. Fry until the wings are golden brown, crispy, and cooked through, approximately 5 minutes per batch. The internal temperature should reach 165 degrees F (74 degrees C). (25 minutes)
08
StepRemove the fried wings from the oil and transfer them to a plate lined with paper towels to drain excess oil. While still hot, lightly season the wings with salt to enhance their flavor. Repeat with the remaining wings. (10 minutes)
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Yessenia Boyer
Jun 30, 2025I added a little brown sugar to the flour mixture for a touch of sweetness. Delicious!
Emmet Smitham
Jun 30, 2025I tried baking these instead of frying and they still turned out great! Just had to bake them longer.
Savanna Lind
Jun 21, 2025These wings are amazing! The buttermilk marinade makes them so tender and flavorful.
Dane Predovic
Jun 18, 2025The lemon zest adds a wonderful brightness to the wings. Will definitely make these again!
Ashton Jast
Jun 13, 2025My family loved these wings! They were gone in minutes.