Fried Chicken Wings Recipe

Prepare wings

Pat the chicken wings dry with paper towels. If not already split, separate drumettes from flats and remove wing tips. Place wings in a large bowl or resealable plastic bag.

Make the marinade by whisking together buttermilk, kosher salt, freshly ground black pepper, and optional hot sauce in a measuring cup or bowl.

Pour the buttermilk mixture over the wings, making sure they are fully submerged or well coated. Cover the bowl or seal the bag and refrigerate for at least 2 hours, preferably 6–12 hours. If short on time, marinate for 30–60 minutes to help tenderize.

About 30 minutes before frying, remove wings from the refrigerator so they come closer to room temperature (this helps more even frying).

In a large, shallow dish or bowl, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, dried thyme, baking powder, kosher salt, and freshly ground black pepper until evenly combined.

Set up a dredging station: one tray for the marinated wings, the bowl with the dry coating, and a wire rack set over a baking sheet to rest coated wings. Working in batches, remove 4–6 wings from the marinade, letting excess drip off, then toss them in the flour mixture to fully coat. Press the flour onto the surface so it adheres well. Shake off any excess and place the coated wings on the wire rack. Repeat until all wings are coated.

For an extra-crispy double coating (optional): after the first coat rests 10 minutes, dip coated wings briefly back into any remaining buttermilk marinade (or beaten egg/extra milk) then re-dredge in the flour mixture and return to the rack.

Pour enough neutral oil into a large heavy-bottomed skillet, Dutch oven, or deep pot so the oil is about 1 to 1.5 inches deep (the recipe estimates ~1 cup but you may need more depending on your vessel). Heat the oil over medium-high heat until it reaches 350°F (175°C) on a candy/deep-fry thermometer. If you do not have a thermometer, test by dropping a small pinch of the flour mixture into the oil — it should sizzle and float immediately.

Fry the wings in small batches (do not overcrowd) for 8–10 minutes per batch, turning occasionally, until the exterior is deep golden brown and an instant-read thermometer inserted into the thickest part reads 165–175°F (74–80°C). Thinner flats may cook faster; remove when done. Maintain oil temperature around 325–350°F by adjusting heat between batches.

Use a slotted spoon or tongs to transfer cooked wings to a wire rack set over a baking sheet to drain. Allow wings to rest for 3–5 minutes. If desired, season immediately with finishing salt and sprinkle with chopped parsley.

Serve wings hot with lemon wedges on the side and your choice of dipping sauce.