Crispy Fried Chicken Wings
Ingredients
Buttermilk Marinade
-
12
pieces
chicken wings
-
2
cups
buttermilk
-
1
tablespoon
kosher salt
-
1
teaspoon
black pepper
-
½
teaspoon
cayenne pepper
Breading
-
2
cups
flour
-
1
teaspoon
salt
-
¼
teaspoon
black pepper
-
2
teaspoons
Italian seasoning
-
1
teaspoon
smoked paprika
-
1
teaspoon
onion powder
-
1
teaspoon
garlic powder
-
as needed
unit
vegetable oil for frying
Instructions
- Combine buttermilk, kosher salt, black pepper, and cayenne pepper in a bowl and whisk together.
- Add chicken wings to a dish or bag and pour the buttermilk mixture over them, ensuring they are fully covered.
- Cover and refrigerate the wings for at least 2 hours, preferably overnight.
- Let the wings sit at room temperature for 30 minutes before breading.
- In a separate container, mix flour and seasonings together.
- Remove wings from the buttermilk, shaking off excess, and coat them in the flour mixture.
- Place breaded wings on a wire rack and repeat until all wings are coated.
- Heat oil in a deep skillet to 350 degrees Fahrenheit.
- Fry wings in batches for 5-6 minutes on each side until golden brown, ensuring they reach an internal temperature of 165 degrees Fahrenheit.
- Drain fried wings on paper towels and keep warm until ready to serve.
Nutrition Facts (estimated)
Servings
12
Calories
135
Total fat
8g
Total carbohydrates
5g
Total protein
10g
Sodium
234mg
Cholesterol
38mg
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