Zesty, flavorful, and downright addictive, these Southern Fried Chicken Wings are about to become your new favorite dish. Perfect for game day, family gatherings, or just because, this recipe delivers that crave-worthy crunch and tender juiciness that’s hard to resist.
Why This Recipe Works
- The buttermilk marinade ensures the wings are juicy and tender, with a subtle tang that enhances the flavor.
- A double-dredge in seasoned flour guarantees an extra crispy exterior that’s packed with flavor.
- Frying at the perfect temperature (375°F) means the wings cook evenly without absorbing too much oil, keeping them light and crispy.
- The blend of spices in the flour mix offers a balanced heat and depth of flavor that’s customizable to your taste.
- Resting the wings after frying allows the crust to set, ensuring that first bite is as crunchy as the last.
Ingredients
- 2 lbs chicken wings, split at joints, tips removed
- 2 cups buttermilk
- 1 tbsp hot sauce
- 2 cups all-purpose flour
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- 1 tsp cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Vegetable oil, for frying
Equipment Needed
- Large mixing bowls
- Whisk
- Deep fryer or large, heavy-bottomed pot
- Candy/oil thermometer
- Wire rack
- Paper towels
Instructions
Marinate the Wings
In a large bowl, whisk together the buttermilk and hot sauce. Add the chicken wings, ensuring they’re fully submerged. Cover and refrigerate for at least 4 hours, or overnight for best results. This step is crucial for tender, flavorful wings. Tip: For an extra flavor boost, add a teaspoon of your favorite spices to the marinade.
Prepare the Dredge
In another large bowl, combine the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper. Mix well to ensure the spices are evenly distributed. This blend is your ticket to that signature Southern flavor, so don’t skimp on the spices.
Dredge the Wings
Remove the wings from the buttermilk, letting the excess drip off. Dredge each wing in the flour mixture, pressing lightly to adhere. For an extra crispy coating, dip the wings back into the buttermilk and then into the flour mixture a second time. Tip: Let the wings sit for 5 minutes after dredging to help the coating stick better during frying.
Fry to Perfection
Heat the vegetable oil in your deep fryer or pot to 375°F. Fry the wings in batches, ensuring not to overcrowd the pot, for about 8-10 minutes or until golden brown and crispy. Use a thermometer to check that the internal temperature reaches 165°F. Tip: Maintain the oil temperature between 350°F and 375°F for even cooking.
Drain and Serve
Transfer the fried wings to a wire rack set over a paper towel-lined tray to drain any excess oil. Let them rest for a few minutes before serving to allow the crust to set. Serve hot with your favorite dipping sauces and enjoy the crispy, juicy goodness.
Tips and Tricks
For those looking to elevate their Southern Fried Chicken Wings game, consider these advanced tips. First, incorporating a teaspoon of baking powder into your flour mix can make the crust even crispier. Second, experimenting with the spice blend allows you to customize the heat level to your preference. Third, using a wire rack instead of paper towels alone to drain the wings helps maintain their crispiness by preventing steam from making them soggy. Lastly, for a healthier version, you can bake the wings at 400°F after dredging, though they won’t be as crispy as fried.
Recipe Variations
- Spicy Buffalo: Toss the fried wings in a mixture of melted butter and hot sauce for a classic Buffalo wing flavor.
- Honey BBQ: Brush the wings with your favorite BBQ sauce mixed with a bit of honey for a sweet and smoky twist.
- Garlic Parmesan: After frying, toss the wings in a mixture of melted butter, minced garlic, and grated Parmesan cheese.
- Asian Zing: Coat the wings in a sauce made from soy sauce, honey, ginger, and a splash of rice vinegar for an Asian-inspired flavor.
- Dry Rub: Skip the sauce and toss the wings in a dry rub of spices for a different texture and flavor profile.
Frequently Asked Questions
Q: Can I bake these wings instead of frying them?
A: Yes, you can bake the wings at 400°F for about 40-45 minutes, turning halfway through. However, they won’t be as crispy as the fried version. For best results, place them on a wire rack over a baking sheet to allow air circulation.
Q: How can I make sure my wings are extra crispy?
A: The key to extra crispy wings is the double dredge in flour and ensuring your oil is at the right temperature (375°F). Also, letting the wings rest after dredging and after frying helps the coating set and stay crispy.
Q: Can I use a different type of meat for this recipe?
A: Absolutely! This recipe works well with chicken drumsticks, thighs, or even boneless chicken pieces. Just adjust the cooking time accordingly based on the size and type of meat you’re using.
Summary
These Southern Fried Chicken Wings are the perfect combination of crispy, juicy, and flavorful. With a few simple steps and some patience, you can create a dish that’s sure to impress. Whether you stick to the classic recipe or experiment with variations, these wings are guaranteed to be a hit.
