Place the chicken wings in a large bowl. In a separate bowl, mix the buttermilk, hot sauce (if using), garlic powder, onion powder, salt, and black pepper. Pour this marinade over the chicken wings, ensuring they are fully coated. Cover the bowl and refrigerate for at least 1 hour, but ideally 2-3 hours, to let the flavors soak in and tenderize the wings
Step 2: Prepare the Flour Coating
In a large bowl, combine the all-purpose flour, salt, pepper, paprika, garlic powder, onion powder, cayenne pepper (if using), and baking powder. The baking powder helps create extra crunch on the wings, giving them that crispy exterior.
Step 3: Dredge the Wings
Once the wings are done marinating, remove them from the buttermilk and allow any excess liquid to drip off. Dredge each wing in the seasoned flour mixture, pressing gently to ensure the coating sticks well. Make sure each wing is fully coated. Shake off any excess flour and set the coated wings aside on a plate.
Step 4: Heat the Oil
Heat about 3-4 inches of vegetable or peanut oil in a deep fryer or a large, heavy-bottomed pot. Use a thermometer to ensure the oil reaches 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping in a small amount of flour; if it sizzles immediately, the oil is hot enough.
Step 5: Fry the Wings (First Frying)
Carefully lower the chicken wings into the hot oil, working in batches to avoid overcrowding. Fry the wings for about 8-10 minutes, turning occasionally to ensure they cook evenly. They should turn golden brown and crispy. Remove the wings from the oil and place them on a wire rack or paper towels to drain the excess oil.
Step 6: Double Fry for Extra Crispiness
For extra crispy wings, return the wings to the hot oil for a second fry. Increase the heat to 375°F (190°C) and fry the wings for an additional 2-3 minutes or until they are deeply golden and crispy. This double frying technique ensures that the wings have a crunchy exterior while remaining juicy on the inside.
Once fried, place the wings back on a wire rack or paper towels to drain any remaining oil.
Step 7: Serve and Enjoy
Once the wings have cooled slightly, they are ready to be served! You can enjoy them as is or toss them in your favorite wing sauce, such as buffalo sauce, honey garlic, or barbecue sauce.
For a finishing touch, garnish the wings with chopped parsley or green onions for color and flavor.
Tips for Perfect Fried Chicken Wings:
- Marinate Longer: The longer you let the wings marinate, the more flavorful and tender they will be. For best results, aim for 2-3 hours.
- Don’t Overcrowd the Pot: Fry the wings in batches to ensure they cook evenly and maintain their crispy texture.
- Double Frying: Double frying ensures extra crunch and keeps the wings crispy longer, so don’t skip this step!
- Use a Meat Thermometer: Ensure the wings reach an internal temperature of 165°F (74°C) to make sure they are fully cooked.
- Serve with Dipping Sauces: Serve your fried wings with a variety of dipping sauces like ranch, blue cheese, or spicy sriracha for extra flavor.
Why You’ll Love These Fried Chicken Wings:
These fried chicken wings are everything you want in a crispy, flavorful wing. The double frying technique guarantees an incredibly crunchy exterior, while the juicy interior remains tender and full of flavor. Whether served with your favorite dipping sauces or enjoyed on their own, these wings are the perfect crowd-pleaser for any gathering, family dinner, or game day. Enjoy the crispy perfection of homemade fried chicken wings that will have everyone coming back for seconds!