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–+ servings

Deep Fried Chicken Wings

The most deliciously moist and crunchy Buttermilk Fried Chicken Wings with a Bonus Recipe for Homemade Buffalo Sauce.
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Course: Appetizer, Dinner, Lunch, Snack
Cuisine: American
Keyword: Best Chicken Wings, Buffalo Sauce, Chicken Recipe, Cuisine, Deep Fried, Homemade Hot Sauce, Recipes
Prep Time: 10 minutes
Cook Time: 40 minutes
Marinate: 4 hours
Total Time: 4 hours 50 minutes
Servings: 12 People
Calories: 817kcal
Author: Julietkitchen By Chef Yasmin

Ingredients

FOR THE CHICKEN WINGS:

  • 4 1/2 pounds chicken wingettes
  • oil for frying (like canola)

FOR THE MARINADE:

  • 1 quart buttermilk
  • 2 tablespoons garlic freshly crushed
  • 2 teaspoons black pepper freshly ground
  • 2 teaspoons sea salt
  • 1 teaspoon sweet paprika

FOR THE BREADING:

  • 4 cups all purpose flour
  • 2 teaspoons sea salt
  • 2 teaspoons granulated garlic
  • 1 teaspoon black pepper freshly ground
  • 1 teaspoon sweet paprika
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano

FOR THE BUFFALLO SAUCE:

  • 4 ounces butter (1 stick)
  • 1 cup tabasco hot sauce
  • 1 1/2 tablespoon lemon juice (1/2 lemon)
  • 1 teaspoon worchestershire sauce
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 teaspoon salt
  • 3 cloves garlic crushed or finely minced

Instructions

MARINATE THE WINGS

  • In a large bowl, add the wings and all the marinade ingredients. Mix together thoroughly. Cover. Refrigerate at least 4 hours to overnight.
  • Bring the wings to room temperature 30 to 45 minutes before frying.
  • Remove the wings from the marinade - shaking off excess. Seperate the flats from the drumettes.
  • Prepare the breading: In a bowl, add the flour and the seasonings. Mix together with a spoon.
    NOTE: This step can be done while the wings are coming to room temperature. Set aside until ready to bread the wings.
  • Preheat 1/2 gallon oil in a large deep pot. Brng the oil to 300 degrees minimum before adding the chicken wings in small batches.
  • In a ziplock bag, add half the seasoned flour. Add 5 to 6 wings at a time. Seal and shake vigorously to coat the wings. Shake off excess flour. Repeat the process right before frying each batch and add more flour to the bag as needed.
  • Add the wings carefully to the hot oil in small batches - no more than 5 to 6 pieces.
  • Fry the flats for 7 to 8 minutes and the drumettes for 9 to 11 minutes depending on the sizes. The wings will begin to float when they are ready. Remove the wings using a slotted spoon to a plate or bowl lined with paper towels. Repeat the process until all wings are fried. Serve with the Homemade Buffalo Sauce. Enjoy.

MAKE THE BUFFALLO SAUCE:

  • Note: This can be done while the wings are frying. Or up to the day before. Sauce stores well in an airtight container for up to one month in the fridge.
  • Add all the ingredients to a pot and cook over medium heat. Allow the butter to melt. Whisk or stir to combine the ingredients. Lower the heat and simmer for 5 minutes. Turn off the heat and set aside until ready to use.
  • Serve with the above wings. Enjoy and Happy Cooking.

Nutrition

Calories: 817kcal | Carbohydrates: 38g | Protein: 35g | Fat: 58g | Saturated Fat: 15g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 1629mg | Potassium: 568mg | Fiber: 2g | Sugar: 4g | Vitamin A: 772IU | Vitamin C: 16mg | Calcium: 126mg | Iron: 4mg