Crispy Fried Chicken Wings
Ingredients:
2 pounds chicken wings, separated at joints and tips removed
1 cup buttermilk
1 teaspoon hot sauce (optional)
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (adjust to heat preference)
Salt and pepper to taste
Vegetable oil for frying
Dried herbs or chili flakes for garnish (optional)
Instructions:
1. In a large bowl, combine the chicken wings with buttermilk and hot sauce (if using). Cover and refrigerate for at least 1 hour or overnight for best flavor.
(Duration: 1 hour minimum marinating time)
2. In another bowl, mix flour, cornstarch, garlic powder, onion powder, paprika, cayenne, salt, and pepper.
(Duration: 2 minutes)
3. Remove wings from the marinade and dredge them in the seasoned flour mixture, pressing gently to coat well. Set aside on a wire rack.
(Duration: 10 minutes)
4. Heat 2–3 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Fry wings in batches, without overcrowding, until golden brown and crispy.
(Duration: 8–10 minutes per batch)
5. Use a slotted spoon to transfer wings to a paper towel-lined plate or wire rack to drain excess oil.
6. Optionally, sprinkle with dried herbs or chili flakes for extra flavor and visual appeal.
Pro tip: Let wings rest on a wire rack after coating to help the crust stick better during frying.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Calories: 420 kcal | Servings: 4 servings
