Fried Chicken Wings (6) Recipe
Make Fried Chicken Wings (6) Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Marinade
Dry Coating
Frying & Finish
Method
Chicken & Marinade
Pat the 6 chicken wings dry with paper towels. If using whole wings, you can leave as-is or separate into drumette and wingette at the joint.
In a bowl or resealable bag combine 1 cup buttermilk, 1 tablespoon hot sauce, 1 teaspoon salt, and 1 teaspoon black pepper. Submerge the wings in the marinade, cover or seal, and refrigerate for at least 1 hour and up to 8 hours. Longer gives more tender, flavorful meat.
Dry Coating
About 30 minutes before frying, remove the wings from the refrigerator so they come closer to room temperature. In a shallow dish or bowl whisk together 1 cup all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cayenne pepper, 1 teaspoon baking powder, 1 teaspoon salt, and 1 teaspoon black pepper until evenly combined.
Set a wire rack over a baking sheet for the coated wings to rest on. This lets excess coating fall off and the surface dry slightly for crisping.
Working one at a time, remove a wing from the buttermilk, letting excess drip back into the bowl. Dredge thoroughly in the seasoned flour mixture, pressing so the coating adheres well. Shake off loose flour and place the coated wing on the rack. Repeat with remaining wings.
Frying & Finish
Pour about 1 cup oil into a deep heavy skillet or pot (enough to reach roughly 1 to 1.5 inches up the side) or use a deep fryer. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle and float immediately without burning.
Fry the wings in batches so the oil temperature stays steady. Carefully lower 2–3 wings into the hot oil with tongs. Fry for about 6–8 minutes, turning occasionally, until the coating is deep golden brown and an instant-read thermometer inserted into the thickest part reads 175°F (79°C). Adjust time slightly for larger pieces.
Use tongs to transfer fried wings to the wire rack to drain and rest for 2–3 minutes. Keep finished wings warm in a low oven (200°F / 95°C) on the rack if frying multiple batches.