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Southern Fried Chicken Wings Recipe

American (Southern) · Main course · 45 min total

Crispy, golden-brown chicken wings with a perfectly seasoned coating, a staple of Southern cuisine that's sure to be a hit at any gathering.

Ingredients

• 2 lbs chicken wings, separated into drumettes and flats
• 2 cups buttermilk
• 1 tsp hot sauce (such as Tabasco)
• 2 cups all-purpose flour
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1/2 tsp cayenne pepper (optional)
• Vegetable oil, for frying

Instructions

1. In a large bowl, combine buttermilk and hot sauce. Add chicken wings, toss to coat, cover, and refrigerate for at least 2 hours or overnight.
2. In a shallow dish, whisk together flour, salt, pepper, garlic powder, onion powder, paprika, and cayenne if using.
3. Remove wings from buttermilk, letting excess drip off. Dredge each wing in the flour mixture, pressing to adhere. Place on a wire rack set over a baking sheet.
4. Heat 2 inches of oil in a deep heavy pot to 350°F (175°C).
5. Fry wings in batches, without crowding, for 10-12 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 wings rest for 10 minutes before frying.
• Serve with ranch or blue cheese dressing and celery sticks.
• Leftover wings can be reheated in a 400°F oven for 10 minutes.

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