Crispy, juicy buttermilk chicken wings are a classic, Southern, deep-fried dish. Serve with hot sauce, honey, or your favorite wing sauce. Makes a great game day appetizer!
These buttermilk chicken wings are, in my humble opinion, the very best version of breaded wings.
I guarantee they’re better than any bar or restaurant wings you’ve ever had! The buttermilk makes the chicken meat tender and juicy, while also helping to create the perfect, light and crispy breading.
I most often eat them as is, coating each piece with a little bit of hot sauce and honey.
You can also dip them in your favorite buffalo sauce, or go all the way and coat them with your favorite glaze. I like to make them Nashville Hot style or go sweet with a Hot Honey Old Bay glaze – talk about finger lickin’ good!
Ingredients
- Chicken wings – I use a package of party wings (flats & drumettes), but you can also use whole wings. Be mindful that the cook time will be a bit longer.
- Buttermilk – I highly recommend using real buttermilk, not substituting it with the common vinegar in milk combo, as it will not result in the same breading texture.
- Flour – I used all-purpose flour.
- Baking powder & baking soda – These are essential to the light & crispy breading, do not omit!
- Eggs – Use large eggs.
- Hot sauce – I like Crystal’s hot sauce. Feel free to use your favorite brand.
- Seasoning – Salt, pepper, and paprika.
- Oil – I prefer peanut oil, but canola oil is more budget-friendly and also works well. Avocado oil is good, but pricey.
Tips
- Consistent temperature is key. Keep it at 360°F, too high and the breading will burn, too low and too much oil will be absorbed. Using a deep fryer makes this easier to achieve than the stovetop.
- Skip the paper towels. After removing the wings from the fryer, place them on a cooling rack over a baking sheet instead of on paper towels, this way they won’t absorb the excess oil.
- Don’t crowd your deep fryer. Fry in batches so that the oil temperature does not drop too far when you add the raw wings. Too low of a temp = soggy wings.
- Get lost in the sauce. Try dipping them in a variety of sauces, including Alabama white sauce and Cane’s sauce. Honey mustard and BBQ sauce are also delicious.
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If you have leftover buttermilk and aren’t sure what to do with it, I highly recommend trying my buttermilk chicken tenders. They’re always a crowd pleaser!
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Buttermilk Chicken Wings
Ingredients
- 2 lbs chicken wings
- 2 cups buttermilk
- 2 eggs
- 1 teaspoon paprika
- 1 tablespoon hot sauce
- 2 tablespoons salt, divided
- 1 tablespoon pepper
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 2 cups flour
- peanut oil or canola oil*
Instructions
- Add 1-2 inches of oil to a large deep skillet, or fill a deep fryer to the minimum line. Preheat to 360°F.
- In a large mixing bowl, combine the buttermilk, eggs, paprika, hot sauce, and 1 tablespoon of the salt. Add the baking powder and baking soda, then whisk again to combine.
- Add the flour, the tablespoon of remaining salt, and pepper to another bowl. Stir to combine.
- Dredge each chicken wing into the flour mixture, then into the buttermilk, then back in the flour. Set each coated piece aside on a cooling rack on top of a clean baking tray.
- Once they have all been coated and your oil has reached temp, fry them in batches for about 7-8 minutes, keeping an eye on them to ensure they don’t burn. (Wings are done when internal temp is 165°F.)
- Remove each wing and place on a clean cooling rack on a baking sheet.
- Serve with your favorite dipping sauce and enjoy!
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