These fried chicken wings are marinated in buttermilk, coated in seasoned flour and deep-fried to a crisp, golden brown. Serve with ranch for an easy, crowd-pleasing appetizer or main course.
Chicken wings are always a hit. If you like variations, try baked wings, lemon pepper, baked buffalo, or this classic deep-fried version for extra crunch.
When I entertain, I often bring out a large platter of fried wings. They turn out extra crispy and full of flavor — guests always go for seconds. Serve them plain or toss in a sauce like BBQ or buffalo. This recipe also pairs well with other fried chicken options if you want to build a larger menu.
How do you make fried chicken wings?
Making perfectly crisp wings is straightforward. Start by soaking party-style wings in buttermilk for at least 30 minutes to tenderize and flavor the meat. Prepare a seasoned flour mixture, then use a double coating method: flour, egg, and flour again. This produces a thick, flavorful crust. Fry in hot oil (about 350°F) for roughly 7–8 minutes per batch until golden and cooked through. Finish with a sprinkle of chopped parsley if desired.
How to cut chicken wings
Wings are often sold pre-cut as “party wings” or as separate wingettes and drummettes. If you buy whole wings, separate them at the joints. The drummette resembles a small drumstick; the wingette is the flat section with two bones. Bend the wing at the joint and cut through with a sharp knife or kitchen shears. Remove the tip if you prefer not to cook it.
Tips for fried chicken wings
- Double-dipping (flour, egg, flour) gives a thicker, crunchier crust. For a lighter coating, dip just once in egg and once in flour.
- Use a frying oil with a high smoke point, such as vegetable, canola, or peanut oil.
- Monitor oil temperature with a candy or frying thermometer and keep it near 350°F. The temperature will drop when you add wings, so adjust the heat as needed.
- Keep finished wings warm in a 250°F oven until ready to serve.
How long does it take to fry chicken?
Fry wings in 350°F oil for about 7–8 minutes per batch. Cook until the coating is golden brown and the meat is cooked through. Depending on size, timing can vary slightly—use color and internal temperature (165°F) as a guide.
This fried chicken wings recipe produces juicy, flavorful wings perfect for parties or a satisfying weeknight meal.
Ingredients
- 3 pounds chicken wings, party style
- 1 1/2 cups buttermilk
- 3 eggs, lightly beaten
- 1 3/4 cups all-purpose flour
- 2 1/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon baking powder
- Vegetable oil for frying
- 1 tablespoon chopped parsley (optional garnish)
Instructions
- Place the chicken wings and buttermilk in a large bowl and stir to combine.
- Cover and refrigerate for at least 30 minutes or up to 8 hours.
- Put the beaten eggs in a medium bowl. In a second bowl, combine the flour, salt, pepper, smoked paprika, garlic powder, onion powder and baking powder.
- Mix the flour and spices until evenly blended.
- Remove each wing from the buttermilk. One at a time, coat in the flour mixture, dip in the egg, then coat again in the flour. Repeat for all pieces.
- Heat about 3 inches of oil in a large, deep pot to 350°F (175°C).
- Fry 6–8 wings at a time for 7–8 minutes or until golden brown and cooked through.
- Drain on paper towels. Garnish with parsley if desired and serve immediately with ranch or your favorite dipping sauce.
Nutrition (per serving)
Calories: 375 kcal | Carbohydrates: 31 g | Protein: 40 g | Fat: 18 g | Saturated Fat: 2 g | Cholesterol: 185 mg | Sodium: 642 mg | Potassium: 718 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 305 IU | Vitamin C: 1.8 mg | Calcium: 98 mg | Iron: 2.6 mg
Author: Sara Welch