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fried chciekn drumettes in a white bowl

Deep-Fried Chicken Wings

Indulge in the ultimate crispy delight with our Southern deep-fried chicken wings. Perfectly golden, crunchy, and irresistible. Dive in now!
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Prep Time: 10 minutes
Cook Time: 30 minutes
Course: Appetizer
Cuisine: Soul Food, southern
Servings: 4 people
Calories: 812kcal
Author: Marwin Brown

Ingredients

For The Marinade

  • 2 lbs Chicken Wing Drummettes or Flats
  • 3 cups Buttermilk
  • ½ cup Hot Sauce
  • 1 teaspoon kosher salt

For The Dredge

  • 2 cups All-purpose Flour
  • 1 cup Corn Starch

For The Wash

  • ½ cup Vodka
  • 1 ½ cups Water

For The Dry Seasonings

  • 1 teaspoon Kosher Salt
  • 1 teaspoon Smoked Paprika
  • ¼ teaspoon Cayenne Pepper
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • ½ teaspoon Dried Thyme

Instructions

Brine the Wings

  • 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.

Dredge the Wings

  • 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.

Fry chicken Wings

  • 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.

Finish the Wings

  • 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.

Video

Notes

  1. 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.
  2. Seasoning: Season the wings at multiple steps - season the brine, season the flour mixture, season the chicken/ This ensures deep flavor inside and out.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Nutrition

Calories: 812kcal | Carbohydrates: 88g | Protein: 35g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 114mg | Sodium: 2244mg | Potassium: 574mg | Fiber: 2g | Sugar: 9g | Vitamin A: 829IU | Vitamin C: 24mg | Calcium: 244mg | Iron: 5mg
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