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Fried Chicken Wings & Drumettes Recipe

American · Main course · 35 min total

Crispy, golden-brown fried chicken wings and drumettes seasoned with a classic blend of spices. Perfect for game day or any gathering.

Ingredients

• 2 lbs chicken wings and drumettes
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional)
• Vegetable oil, for frying

Instructions

1. In a large bowl, combine chicken pieces and buttermilk. Cover and refrigerate for at least 1 hour (or up to overnight) to tenderize.
2. In a shallow dish, whisk together flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and cayenne if using.
3. Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing to adhere. Shake off excess and place on a wire rack.
4. Heat 2 inches of oil in a deep pot to 350°F (175°C).
5. Fry chicken in batches, without crowding, for 8-10 minutes, turning occasionally, until golden brown and cooked through (internal temp 165°F).
6. Drain on paper towels. Serve hot.

Tips

• For extra crispiness, let the coated chicken rest for 10 minutes before frying.
• Serve with ranch or blue cheese dressing and celery sticks.
• Leftovers can be reheated in a 400°F oven for 10 minutes.

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