With so many ways to make chicken wings these days, I’m still partial to the classic fried option.
The key is to marinate the chicken in a buttermilk and hot sauce brine overnight; the acidity of the buttermilk tenderizes the meat, making the chicken extra juicy, while the hot sauce, a subtle heat in every bite.
Another important step not to miss is to season your batter. The last thing you want is for that crispy skin to be flavorless!
Buttermilk Fried Chicken Wings
It's the classic fried for me!
- 3lbs chicken wings
- 1/3 cup hot sauce
- 1 cup buttermilk
- 1 cup all purpose flour
- 1.5 teaspoons smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Italian seasoning, to taste
- Tony Chachere’s MORE SPICE Creole Seasoning
- canola oil or peanut oil
- Rinse wings and pat dry with paper towels.
- Place wings in a plastic snap or zip bag; add hot sauce and buttermilk, mix, seal and place in refrigerator for two hours or overnight.
- Combine the flour, smoked paprika, garlic powder, onion powder, Italian seasoning, and Creole seasoning in a bowl and mix with a fork until blended.
- After chicken is done marinating, pour all contents into another bowl.
- In batches, coat wings in seasoned flour, shake off excess, and place in skillet; fry for 5-7 minutes on each side.
- Once cooked through, place on plate lined with paper towels to soak up oil.