Buttermilk Fried Chicken Wings

Name: Buttermilk Fried Chicken Wings
Prep time: 10 min
Cook time: 30 min
Total time: 170 min
Yield: Serves 16
Cuisine: american
Ingredients: 0.5 large white onion, chopped; 8 cloves garlic, crushed; 2 tablespoons Sriracha hot sauce, or to taste; 1 tablespoon kosher salt; 2 teaspoons ground black pepper; 2.5 cups buttermilk; 4 pounds chicken wings; 2 cups all-purpose flour; 2 tablespoons kosher salt; 1 tablespoon paprika; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 tablespoon lemon zest; 1 tablespoon ground black pepper; 3 teaspoons dried oregano; 3 teaspoons cayenne pepper, or to taste; 1 teaspoon baking powder; 1 teaspoon dried sage; 1 teaspoon dry mustard; 8 cups peanut oil for frying

4.00 (3)

⏱ 170 mins 🍽 Serves 16 🌶 american 🏷 Main course

These Southern-inspired chicken wings are marinated in a tangy buttermilk mixture for deep flavour, then coated in a well-seasoned flour blend. Frying them in hot oil creates an irresistibly crisp and golden exterior. The recipe yields enough for a crowd, making it ideal for sharing as a hearty appetiser or a casual dinner centrepiece. The process requires a few hours for marinating to achieve the best results.

Ingredients

0.5 large white onion, chopped
8 cloves garlic, crushed
2 tablespoons Sriracha hot sauce, or to taste
1 tablespoon kosher salt
2 teaspoons ground black pepper
2.5 cups buttermilk
4 pounds chicken wings
2 cups all-purpose flour
2 tablespoons kosher salt
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon lemon zest
1 tablespoon ground black pepper
3 teaspoons dried oregano
3 teaspoons cayenne pepper, or to taste
1 teaspoon baking powder
1 teaspoon dried sage
1 teaspoon dry mustard
8 cups peanut oil for frying

Method

In a large bowl, mix the chopped onion, crushed garlic, hot sauce, salt, and black pepper. Pour in the buttermilk and stir until the salt dissolves. You can trim the wing tips with shears. Add the wings to the bowl and toss to coat them thoroughly in the marinade. Cover the bowl and refrigerate for at least 2 hours, or for up to 4 hours.
Take a separate bowl and whisk the flour with salt, paprika, garlic powder, onion powder, lemon zest, black pepper, oregano, cayenne, baking powder, sage, and dry mustard.
Remove the wings from the refrigerator and drain off the extra buttermilk. Coat each wing in the prepared flour mixture, then place them on a wire rack.
Allow the coated wings to rest on the rack for 10 to 15 minutes.
While the wings rest, pour the peanut oil into a deep-fryer or a large saucepan. Heat the oil to 375 degrees F (190 degrees C).
Gently place 4 or 5 wings at a time into the hot oil. Fry them until they are golden, crisp, and cooked through with no pink inside, which takes about 5 minutes. Use a slotted spoon to transfer the fried wings to paper towels. Sprinkle a little salt over them while they are still hot. Repeat the process with the remaining wings.

Nutrition (per serving)

Calories266 kcal

Fat17 g

Sugars3 g

Protein11 g

Sodium1255 mg

Recipe details

CategoryMain course

Cuisineamerican

AuthorDav3d