Fried Chicken Wings Recipe

Trim and season

Pat the wings dry with paper towels. Trim any excess skin or tips if desired. Place wings in a large bowl or zip-top bag and sprinkle with 1 teaspoon salt and 1 teaspoon black pepper; toss to coat.

Marinate in buttermilk

Pour 1 cup buttermilk over the seasoned wings, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, preferably 3–6 hours. For best results, marinate overnight (up to 12 hours). The buttermilk tenderizes and helps the coating adhere.

Mix dry ingredients

In a large shallow bowl or rimmed baking sheet, whisk together 1.5 cups all-purpose flour, 0.25 cup cornstarch, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 0.5 teaspoon cayenne, 0.5 teaspoon dried thyme, 0.5 teaspoon baking powder, 1 teaspoon salt, and 0.5 teaspoon black pepper until evenly combined.

Dredge wings

Remove wings from the buttermilk, letting excess drip back into the bowl. One by one, coat wings thoroughly in the flour mixture, pressing the coating into the surface. Place coated wings on a wire rack set over a baking sheet. Let rest 15–20 minutes to help the coating adhere (this creates a slightly tacky crust).

Heat the oil

Pour about 1 cup neutral oil into a 10–12 inch heavy skillet (or add up to 2 cups total for a deeper fry) so the oil depth is about 1/2 to 1 inch—enough to partially submerge the wings. Heat over medium-high until the oil reaches 350°F (175°C) measured with a thermometer. If you don't have a thermometer, test with a small pinch of flour: it should sizzle steadily and bubble.

Fry in batches

Pat the coated wings lightly with a paper towel if very wet. Carefully add wings to the hot oil without overcrowding—work in batches of 6–8 depending on pan size. Fry, turning occasionally, until the coating is deep golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C), about 8–12 minutes per batch. Adjust heat as needed so the oil stays close to 325–350°F; too hot will burn the coating before the meat cooks, too cool will make them greasy.

Drain and rest

Using tongs, transfer fried wings to a wire rack set over a baking sheet to drain and stay crispy. Sprinkle immediately with flaky sea salt to taste. Let rest 3–5 minutes before serving to let juices redistribute and crisp up further.

Serve the wings hot with lemon wedges and your choice of dipping sauce. If you want an extra-crispy finish, place the fried wings in a 400°F (200°C) oven for 3–4 minutes right before serving.