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These southern fried chicken wings are all about deeply seasoned flavor and that crave-worthy crunch that gives way to juicy, tender meat underneath. The wings are marinated for maximum flavor, then dredged in a well-balanced seasoned coating and fried until golden brown with a crisp, craggly texture that holds up bite after bite.
It’s classic soul food technique done right - crispy on the outside, succulent in the center, and built for hot sauce, honey drizzle, or straight-up eating with your hands.
I'm a drummettes guy, but whole chicken wings are a whole vibe! For other ideas, try this collection of chicken wings recipes which include Lemon Pepper Wings and Smoked wings with guava glaze.
Why You'll Love These Crispy Fried Chicken Wings
Flavor Profile: These crunchy wings are bold and balanced - smoky, peppery, and kissed with a hint of tang from the buttermilk brine. Every bite delivers that down-home comfort with layers of garlic, paprika, and a touch of heat that keeps you coming back.
Texture Profile: Crispy, airy crust on the outside - juicy, tender chicken within. The perfect wing crunch gives way to a satisfying bite that stays moist and flavorful, thanks to a well-seasoned brine and a smartly built dredge. It's hard to replicate the texture via other cooking methods, but this baked wings recipe comes closest.
Cooking Technique & Time: The wings are soaked in buttermilk overnight, dredged in seasoned flour (with a splash of vodka for that ultra-light crunch), then deep-fried at 350°F in peanut oil for about 10 minutes until golden brown and crisp. Simple, classic Southern frying done the right way.
What the Buttermilk Brine & Vodka Dredge Contribute:
The buttermilk brine tenderizes the chicken and infuses it with tangy depth, locking in moisture while helping the flour coating stick perfectly. A touch of vodka in the dredge evaporates quickly when fried, creating extra-crispy bubbles in the crust - that signature Southern crunch that crackles like a snare drum.
Beats and Eats (music to pair with golden fried wings)
Just like René and Angela’s smooth groove, these wings are a love letter to flavor soulful, intimate, and undeniably satisfying. The golden crust and juicy tenderness echo that silky bassline and effortless harmony. Throw on the track, pour a cold drink, and let the rhythm carry you through every perfect, crunchy bite.
Key Secrets to Making It Great:
- Double dip the wings - brine, dredge, rest, and dredge again for maximum crunch.
- Use seasoned flour mixture, not just salt and pepper but a cajun spice mix (garlic powder, onion powder, cayenne, paprika, thyme) flavor every layer.
- Let the chicken rest before frying so the coating adheres evenly.
- Whether using a deep fryer or cast iron skillet fry in small batches to keep oil temperature steady and the crust crisp.
Get other ideas for seasoning from this fried chicken seasoning guide.
For hot wings, top these bad boys with your favorite hot sauce or pepper sauce or better yet this mambo sauce; homemade ranch dressing is always a great option. Pair your deep fried wings with Southern style collard greens, Southern creamy baked mac and cheese, or a side of soul food potato salad.
Keep up with my food exploits on Instagram and YouTube. If you like any of the music you find on the site, visit me at Spotify to find curated playlists.
Deep-Fried Chicken Wings
Ingredients
- 2 lbs Chicken Wing Drummettes or Flats
- 3 cups Buttermilk
- ½ cup Hot Sauce
- 1 teaspoon kosher salt
- 2 cups All-purpose Flour
- 1 cup Corn Starch
- ½ cup Vodka
- 1 ½ cups Water
- 1 teaspoon Kosher Salt
- 1 teaspoon Smoked Paprika
- ¼ teaspoon Cayenne Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Dried Thyme
Method
- Mix buttermilk plus a teaspoon of kosher salt in a large mixing bowl. Place the wings in a large ziplock bag and add the brine. Refrigerate overnight.
- Remove the wings from the fridge. Give them a quick rinse. Set aside.
- In a shallaw bowl mix together the corn starch, flour, and a quarter of the spice mix. Reserve a Quarter cup of the flour mixture.
- In another bowl mix together the vodka and water. Add in a quarter of the seasoning mix, plus the reserved flour mixture.
- Heat oil in a deep fryer or large cast iron skillet. Add wings and fry 5-7 minutes. Remove and allow to drain on a wire rack lined baking sheet or paper towel lined bowl.
- Mix the remaining spice mix plus a quarter cup of the used hot oil in a mixing bowl. Brush the wings with the seasoned oil.
- Enjoy! Serve as is or with your favorite dipping sauce.
Nutrition
Notes
- Dry the Wings: Before frying, ensure that the wings are thoroughly dried using paper towels. Excess moisture can hinder crispiness, so pat them dry to remove any surface moisture.
- Seasoning: Season the wings at multiple steps - season the brine, season the flour mixture, season the chicken/ This ensures deep flavor inside and out.
- Coating the Wings: Create a coating for the wings by dredging them in a mixture of flour, cornstarch, or a combination of both. You can also add additional seasonings like paprika, garlic powder, or cayenne pepper to the coating for extra flavor.
- Fry in Batches: Avoid overcrowding the frying pan or deep fryer. Fry the wings in small batches to maintain the oil temperature and ensure even cooking. Overcrowding can lead to soggy wings.
- Fry Twice for Extra Crispiness: For an exceptionally crispy texture, consider frying the wings twice. After the initial frying, remove them from the oil and let them rest for a few minutes. Then, fry them again for a shorter duration to achieve a golden brown and super crispy crust.
- Drain Excess Oil: After frying, place the wings on a wire rack or paper towels to drain excess oil. This helps maintain their crispy texture and prevents them from becoming greasy.
- Serve Immediately: Fried chicken wings are at their best when served immediately. Enjoy them while they are still hot and crispy for the ultimate taste and texture experience.
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