Buttermilk Fried Chicken Wings

My take on classic Southern fried chicken wings.

1
Prep Time:
10 mins
Cook Time:
30 mins
Additional Time:
2 hrs 10 mins
Total Time:
2 hrs 50 mins
Servings:
16
Yield:
16 chicken wings

Ingredients

  • ½ large white onion, chopped

  • 8 cloves garlic, crushed

  • 2 tablespoons Sriracha hot sauce, or to taste

  • 1 tablespoon kosher salt

  • 2 teaspoons ground black pepper

  • 2 ½ cups buttermilk

  • 4 pounds chicken wings

Seasoned Flour:

  • 2 cups all-purpose flour

  • 2 tablespoons kosher salt

  • 1 tablespoon paprika

  • 1 tablespoon garlic powder

  • 1 tablespoon onion powder

  • 1 tablespoon lemon zest

  • 1 tablespoon ground black pepper

  • 3 teaspoons dried oregano

  • 3 teaspoons cayenne pepper, or to taste

  • 1 teaspoon baking powder

  • 1 teaspoon dried sage

  • 1 teaspoon dry mustard

  • 8 cups peanut oil for frying

Directions

  1. Combine onion, garlic, hot sauce, salt, and 2 teaspoons black pepper in a large bowl. Add the cold buttermilk and stir to dissolve. Snip the wing tips with kitchen shears if desired. Add the chicken wings and be sure they are all coated well in buttermilk. Cover the bowl and chill for at least 2 hours, or up to 4 hours.

  2. Prepare the seasoned flour by whisking together flour, kosher salt, paprika, garlic powder, onion powder, lemon zest, black pepper, oregano, cayenne, baking powder, sage, and dry mustard. Drain off excess buttermilk and dredge the wings in the flour. Place each batch of dredged wings on a wire rack as you go.

  3. Let wings sit for 10 to 15 minutes.

  4. Meanwhile, heat peanut oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

  5. Carefully drop the chicken wings into the hot oil, 4 or 5 at a time. Fry until golden, crisp, and no longer pink in the centers, about 5 minutes. Drain excess oil from wings on paper towels and lightly season with a pinch of salt while still hot. Continue with remaining wings.

Editor's Notes:

Nutrition data for this recipe includes the full amount of flour mixture and buttermilk marinade. The actual amount of flour mixture and marinade consumed will vary.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts (per serving)

266 Calories
17g Fat
17g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 266
% Daily Value *
Total Fat 17g 22%
Saturated Fat 3g 16%
Cholesterol 25mg 8%
Sodium 1255mg 55%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 5%
Total Sugars 3g
Protein 11g
Vitamin C 3mg 15%
Calcium 84mg 6%
Iron 2mg 9%
Potassium 180mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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