The Ultimate Crispy, Juicy Buttermilk Chicken Wings Recipe

Experience the unparalleled crunch and tender succulence of homemade buttermilk chicken wings. This Southern-inspired, deep-fried classic is destined to become your go-to recipe for game days, gatherings, or any occasion demanding truly spectacular wings. Serve them perfectly plain with a side of hot sauce and honey, or elevate them with your favorite glazes and dips.

Forget everything you thought you knew about fried chicken wings from bars and restaurants. These buttermilk chicken wings are, quite simply, the best you’ll ever make. The magic lies in the buttermilk marinade, which works wonders to tenderize the chicken meat, infusing it with flavor and ensuring every bite is incredibly juicy. Simultaneously, it creates the ideal foundation for a light, irresistibly crispy breading that holds up beautifully to deep frying. The result is a perfect harmony of textures and tastes, a true culinary delight that will have everyone reaching for more.

While these wings are fantastic on their own, a simple drizzle of hot sauce and a touch of honey creates an addictive sweet-and-spicy combination that’s hard to beat. The contrast of the crispy exterior with the tender interior and the burst of flavor from the sauces makes for an unforgettable experience.

• Chicken Wings: I typically use a package of “party wings,” which already come separated into flats (wingettes) and drumettes, making them convenient for frying and serving. If you opt for whole wings, simply separate them at the joint yourself. Just be mindful that whole wings or larger pieces may require a slightly longer cooking time to ensure they are thoroughly cooked through.
• Buttermilk: As highlighted, real buttermilk is non-negotiable for this recipe. Its unique properties are essential for both tenderizing the chicken and creating the ideal breading texture. Substitutions made with vinegar and milk will not deliver the same superior results in terms of flavor or crispiness.
• All-Purpose Flour: This forms the base of our crispy coating. Its finely milled texture creates a smooth, even breading that fries up beautifully golden brown.
• Baking Powder & Baking Soda: These are the unsung heroes of crispy fried chicken. They react with the acidity of the buttermilk, creating tiny air pockets in the breading as it fries. This chemical reaction is crucial for achieving that incredibly light, airy, and extra-crispy texture. Do not omit these ingredients!
• Eggs: Large eggs are incorporated into the buttermilk mixture to help bind the breading to the chicken, ensuring a robust and even coating.
• Hot Sauce: My preference is Crystal’s hot sauce for its balanced flavor and moderate heat, but feel free to use your favorite brand. A dash of hot sauce in the marinade adds a subtle layer of flavor and a touch of warmth to the wings, enhancing their overall appeal.
• Seasoning: A simple yet effective blend of salt, black pepper, and paprika is all you need. Salt is essential for flavor, pepper adds a slight kick, and paprika contributes a beautiful reddish hue and a touch of mild, sweet pepper flavor to the breading.
• Frying Oil: The choice of oil is crucial for achieving the perfect fry. Peanut oil is my top recommendation due to its high smoke point and neutral flavor, which allows the chicken’s taste to shine. Canola oil is a more budget-friendly alternative that also performs well. Avocado oil is another excellent choice with a high smoke point, though it can be more expensive. Ensure you use an oil suitable for deep frying to avoid burnt flavors and ensure even cooking.

• Maintain Consistent Oil Temperature: This is arguably the most critical factor in deep frying. Aim for a steady 360°F (180°C). If the oil is too hot, the breading will burn before the chicken cooks through. If it’s too cool, the wings will absorb too much oil, becoming greasy and soggy. A deep fryer makes temperature control much simpler, but a heavy-bottomed pot and a reliable thermometer can achieve similar results on the stovetop. Constantly monitor and adjust the heat as needed.
• Skip the Paper Towels for Draining: After removing your wings from the hot oil, resist the urge to place them directly on paper towels. Paper towels can trap steam underneath, leading to a softer, less crispy coating. Instead, transfer the freshly fried wings to a wire cooling rack set over a baking sheet. This allows air to circulate around all sides of the wings, ensuring they remain exceptionally crispy as they cool and drain any excess oil.
• Avoid Crowding the Fryer: Frying too many wings at once will drastically lower the oil’s temperature. This temperature drop is the enemy of crispiness, leading to greasy, undercooked results. Fry your wings in small batches, giving each piece enough space to cook evenly and allowing the oil temperature to recover between batches. Patience here pays off immensely in the final texture.
• Double Dredging for Extra Crunch: For an even thicker, more textured and ultra-crispy breading, consider a double dredge. After the first flour coating, dip the wing back into the buttermilk mixture, and then a final time into the seasoned flour. This technique builds a more substantial crust that stands up beautifully to the frying process.
• Resting the Coated Wings: After dredging all your chicken wings, allow them to rest on the cooling rack for about 10-15 minutes before frying. This brief rest period helps the breading adhere better to the chicken, preventing it from falling off in the hot oil. It creates a more robust and uniform crust.
• Get Lost in the Sauce: While these wings are fantastic on their own, don’t hesitate to experiment with a variety of dipping sauces. Beyond the classic hot sauce and honey, explore unique pairings like tangy Alabama white sauce, the sweet and savory notes of Cane’s sauce, traditional honey mustard, or a rich, smoky BBQ sauce. Each offers a different flavor dimension to complement your crispy wings.

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