Breaded Chicken Wings Recipe

Prep wings

Pat the chicken wings dry with paper towels. If not already split, separate each wing into drumette and flat at the joint; discard tips or save for stock.

Place the wings in a large bowl or resealable plastic bag. Add buttermilk, hot sauce (if using), 1 tsp salt, and 1 tsp black pepper. Stir or seal and massage to coat so the wings are submerged in the marinade.

Refrigerate and marinate for at least 1 hour, ideally 3–6 hours. For best results, marinate overnight up to 12 hours. Remove from fridge 20–30 minutes before frying to take the chill off the wings.

While wings marinate, combine the breading ingredients in a large, shallow bowl or rimmed baking sheet: 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp cayenne (if using). Whisk thoroughly to distribute spices and break up any lumps.

Set up a dredging station: one bowl for the marinated wings (or use the bag), one tray with the seasoned flour mix. If you prefer a thicker crust, reserve about 1/2 cup of the flour mix separately for a double-dredge step.

Working in batches of 6–8 wings (do not overcrowd), lift a wing from the buttermilk, allow excess to drip off for 5–10 seconds, then toss in the flour mixture to coat thoroughly. Press the flour onto the surface so it adheres. Shake off excess. For an extra-crispy crust, dip the floured wing back into the remaining buttermilk briefly, then dredge again in the flour mixture (double-dredge). Place breaded wings on a wire rack or tray while you finish the rest.

Heat oil in a deep heavy-bottomed pot or deep fryer to 350°F (175°C). Use enough oil to allow wings to float and not touch the bottom — about 2–3 inches deep. If you don't have a thermometer, test by dropping a small pinch of flour into the oil; it should sizzle immediately and rise to the surface.

Fry the wings in batches so the oil temperature stays near 325–350°F (160–175°C). Gently lower breaded wings into the oil, avoid overcrowding. Fry for 8–10 minutes per batch for fully cooked, golden-brown, and crispy wings. Flip once halfway through if they crowd at the bottom. Internal temperature should reach 165°F (74°C).

Use a slotted spoon or spider to remove wings to a wire rack set over a baking sheet (preferred) or onto paper towels to drain. Sprinkle with finishing salt immediately while still hot and let rest 3–5 minutes so juices redistribute and crust firms up.

If you want extra-crispy wings, after the first fry and a 5-minute rest, increase oil temperature to 375°F (190°C) and double-fry the wings 1–2 minutes until deeply golden and extra-crispy. Drain again on a rack.

Garnish with chopped fresh parsley if desired and serve hot with your choice of dipping sauces (ranch, blue cheese, or hot sauce).