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Prep: 15 minutes
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Marinate: 30 minutes (optional but recommended)
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Cook: 12–15 minutes
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Total: ~1 hour
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Servings: 4–6
🛒 Ingredients
Chicken
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2 lbs (900 g) chicken wings (drumettes & flats)
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1 cup buttermilk (or yogurt + milk mix)
Seasoning
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1 tsp salt
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1 tsp black pepper
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1 tsp garlic powder
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1 tsp onion powder
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½ tsp paprika
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½ tsp cayenne pepper (optional for heat)
Coating
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1½ cups all-purpose flour
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½ cup cornstarch (secret for extra crispiness)
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1 tsp baking powder (optional but great for crunch)
For Frying
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Vegetable oil (for deep frying)
👩🍳 Instructions
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Marinate the wings:
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Mix chicken wings with buttermilk and half of the seasoning.
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Cover and refrigerate for 30 minutes to 2 hours (optional but best).
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Prepare the coating:
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In a bowl, mix flour, cornstarch, baking powder, and remaining spices.
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Coat the wings:
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Remove wings from buttermilk and dredge in the flour mixture.
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Shake off excess flour.
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Heat oil:
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Heat oil to 350°F (175°C) in a deep pot or fryer.
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Fry the wings:
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Fry in batches for 10–12 minutes until golden brown and crispy.
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Internal temperature should reach 165°F (74°C).
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Drain:
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Place wings on a wire rack or paper towels.
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Serve hot with ranch, blue cheese dip, or spicy sauce.
🍯 Optional Sauce (Buffalo Style)
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½ cup hot sauce
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2 tbsp melted butter
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1 tsp garlic powder
Mix and toss wings in the sauce for classic buffalo wings.
🥗 Nutrition Facts (Approx per serving)
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Calories: 420
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Protein: 28g
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Fat: 30g
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Carbs: 12g
💡 Tips & Variations
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🧊 Double fry for extra crispiness (fry once, rest 5 minutes, fry again).
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🔥 Air Fryer option: Cook at 380°F (190°C) for 22–25 minutes, flipping halfway.
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🍋 Lemon Pepper wings: Toss in lemon pepper seasoning instead of sauce.
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🍯 Honey Garlic wings: Toss with honey, soy sauce, and garlic sauce.
