- Add the buttermilk, kosher salt, black pepper, and cayenne pepper to a large bowl.
- Whisk to combine the buttermilk marinade.
- Place the chicken wings in a baking dish, bowl, or large ziplock bag, then add the buttermilk mixture, making sure to cover all parts of the wings.
- Cover the marinating chicken and place them in the refrigerator for at least two hours. For the best results, let the chicken wings marinate overnight (up to 12 hours).
- Add the flour and seasonings to a large plastic container or bowl.
*You can also use a ziplock bag big, large enough to fit the flour and chicken. - Whisk the dry ingredients to combine.
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For extra crispy wings, add one tablespoon of baking powder to the flour mixture. This helps pull moisture from the skin, making extra crispy skin.
- Remove the chicken wings from the refrigerator and set aside for 30 minutes to allow them to start to come to room temperature.
- Remove the chicken from the buttermilk marinade, shaking off excess marinade, and place it in the flour mixture, completely coating the wings.
Set the breaded chicken on a wire rack and continue the process until all the wings have been breaded and are ready to fry.
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- Add two inches of oil to a deep skillet or Dutch oven over medium-high heat. When the oil has reached 350 degrees, begin frying the wings in batches.
Use an instant-read thermometer to check the temperature of the oil. If the oil is not hot enough, the chicken will be greasy. - Carefully place the breaded wings in the hot oil and fry for 5-6 minutes on each side until golden brown.Depending upon the size of the wings, cooking times may vary. Use a meat thermometer to make sure the internal temperature of the crispy chicken wings is at least 165 degrees Fahrenheit.
If you don’t have a large pot, it’s better to cook them in small batches, leaving a little room between each piece during the deep frying process.
Carefully remove the fried chicken wings from the hot oil using tongs, placing them on paper towels or a wire rack over a baking sheet to drain.
Tent the fried wings with aluminum foil to keep them warm while you finish cooking the remainder of the wings. You can also place them in a 225-degree oven to keep them warm while you finish cooking or to hold or until you’re ready to serve.
Serve the deep-fried chicken wings with your choice of BBQ sauce, hot sauce, honey mustard, or your favorite dipping sauce.
For a true Southern experience, serve these deep-fried chicken wings with homemade coleslaw or macaroni salad. Add sauteed greens to the menu, and I promise there will be smiles around the dinner table.
Store any leftover fried chicken wings refrigerated in an airtight container for 3-4 days. They can be frozen in a well-sealed, freezer-safe container for up to two months.
