These Fried Chicken Wings are juicy, crispy, and seasoned to perfection! This recipe will have you questioning every fried chicken recipe you ever tried because it is just that good! Trust me, this one is THE ONE. Welcome to happiness on a bone!

The Best Fried Chicken Wing Recipe 

Fried chicken wings are more than just a dish—they’re a Southern tradition, a taste of home, and a celebration of flavors that bring folks together. As a southerner who grew up eating fried chicken every Sunday (yes, you read that correctly, haha), I can attest that this fried chicken wing recipe is the best fried chicken recipe out there, and I am not just saying it because it’s mine. These wings are crispy, flavorful, succulent, and just simply delicious. These wings are good to make for Sunday dinner, a party or gathering, or a random Wednesday night — I mean, can it ever be a bad time for fried chicken?!

This recipe uses split chicken wings as opposed to whole wings, which I prefer. However, you can use whole wings if you like (just ensure your chicken is cooked through during the frying process). 

What Ingredients Are Needed for these Fried Chicken Wings

This recipe starts with 3 pounds of split, cleaned chicken wings and incorporates lots of seasoning and herbs. I know it may seem like a lot ingredients, but trust the process, it’ll definitely worth it!

How to Make these Fried Chicken Wings

Step 1: Make the Marinade.  Add all of the marinade ingredients to the ziplock bag and gently shake to evenly distribute all of the ingredients. Next, place your chicken in the refrigerator for at least 2 hours to marinate. Pro tip: You can also do this step in advance. The chicken can marinate up to 24 hours. 

Step 2: Make Flour Coating. Once the chicken is done marinating, take it out and let rest on the counter. Make your flour coating by adding all of the ingredients in the flour coating list to a gallon-size plastic zip-loc bag. Close the bag and gently shake to ensure all of the ingredients are mixed. Then, using tongs, add your chicken pieces to the flour mixture. It’s okay if some of the marinade drops into the flour, it adds additional crunchy texture. Once all of the chicken is in the flour mixture, close the bag tightly and carefully shake the bag to ensure all of the flour is distributed to every chicken.

Step 3: Fry your Chicken. In a skillet (or deep fryer), heat enough oil to submerge the chicken pieces. Heat the oil to around 350-375°F (175-190°C). Next, carefully place the coated chicken pieces into the hot oil, a few at a time, depending on the size of your skillet or pot. Be sure not to overcrowd your frying vessel. Then, Fry for your chicken for about 8-12 minutes, turning occasionally, until the chicken is golden brown and cooked through. The internal temperature should reach at least 165°F (74°C). 

Step 4: Drain and serve. Once the chicken is cooked, use a slotted spoon or tongs to remove it from the oil and place it on a wire rack. Place a plate lined with paper towels under the rack to absorb the excess oil. Once cooled, enjoy!

Tips for the Best Fried Chicken

1. Buttermilk Magic: The buttermilk tenderizes the chicken and adds a subtle tangy flavor that sets these fried chicken wings apart.
2. Cayenne Pepper Kick: The cayenne pepper is key to this recipe. Even if you don’t like spicy food, I would still add the cayenne, as it doens’t add much heat, but it doesn’t provide extra flavor. Alternatively, you can substitute cayenne pepper with hot sauce. 
3. Crispy Crunch: The secret to that shatteringly crisp crust? The combination of flour and cornstarch ensures maximum crunchiness with every bite.
4. Oil Temperature: Keep an eye on the oil temperature. Too hot, and the outside will burn before the inside cooks; too cool, and your wings will soak up oil instead of crisping.
5. Plastic Bag Shaker: So, I am old school when it comes to coating my chicken with flour. I use bags as the vessel to coat my chicken. Shaking the chicken in the bag easily coats every inch of the chicken without requiring me to use extra dishes and limits my need to touch the chicken. When it comes to chicken, I am very cautious about not cross contamination, so this (to me) helps with that. 

What to Eat with these Delicious Biscuits?

• Easy Buttermilk Biscuits
• Dirty Rice
• Baked Mac and Cheese
• Southern Black Eyed Peas Recipe

FAQs

What is the right temperature to fry these wings? 

Maintain the oil to around 350-375°F (175-190°C).

How long to fry chicken wings? 

Fry chicken wings for about 10 minutes per batch. The exact time may vary slightly depending on the size of the wings and the heat consistency. I like my chicken fried hard (if you’re from the South, you know what I am talking about). So, I typically fry my wings for 10-15 minutes. 

How can I tell if chicken wings are done?

Use a meat thermometer to check the internal temperature. The wings are done when they reach 165°F (74°C). Additionally, they should be golden brown and crispy on the outside.

Should I use fresh or frozen chicken wings?

Fresh wings or thawed frozen wings work for this chicken wings recipe. Just thaw the frozen wings prior to use.

Can I reuse the frying oil? 

Yes, you can reuse frying oil a few times. After frying, let the oil cool, then strain it through a fine mesh sieve or cheesecloth to remove any debris. Store the strained oil in an airtight container in a cool, dark place. Note that the oil may absorb flavors, so reusing it for similar foods is recommended.

Do I have to marinate the chicken wings in the buttermilk? 

You should at least marinate the wings for 2 hours for the best flavor, but 30 minutes work if you are pressed for time.

What does the buttermilk marinade do to the chicken? 

1. Tenderizing the Meat: Buttermilk contains lactic acid, which helps break down the proteins in the chicken, making it more tender. This results in a juicier and more tender texture.
2. Flavor Enhancement: Adds a mild tangy flavor to the chicken.
3. Improved Coating Adhesion: Creates a sticky surface on the chicken, which helps the flour adhere better. This results in a more even and crispy coating when fried.
4. Moisture Retention: Helps keep the chicken from drying out during frying. This ensures that the interior remains moist while the exterior becomes crispy.

These Fried Chicken Wings hit all the right notes: crispy on the outside, juicy on the inside, and bursting with that finger-lickin’ goodness we all crave. Whether you’re fixin’ ’em up for Sunday dinner, game day spread, or backyard BBQ, these wings are sure to steal the show. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes. 

Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Eat Love Eat