Start by pouring buttermilk into a large bowl. The key here is to ensure that the wings soak up all that creamy goodness. This will help tenderize them. You’ll need 2 cups of buttermilk.
Add the chicken wings to the bowl, ensuring they’re fully submerged in the buttermilk. Cover the bowl with plastic wrap and let them marinate for at least one hour or up to overnight in the refrigerator. The longer they marinate, the more flavors they absorb.
Once ready, combine the flour, paprika, seasoned salt, garlic powder, and onion powder in a shallow dish. Mix well to ensure the seasonings are evenly distributed.
Next, heat about three inches of vegetable oil in a Dutch oven or deep fryer until it reaches 350°F. You can use a deep-frying thermometer to check the temperature. It’s crucial for frying the wings properly.
Take 5 to 6 chicken wings out of the buttermilk, letting any excess liquid drip off. This step is important to avoid a soggy coating.
Dredge each wing in the seasoned flour, pressing firmly to ensure they are coated well. The coating will create that sought-after crunch.
Carefully drop the coated wings into the hot oil, frying them for about 5 to 7 minutes until they turn a beautiful golden brown. Make sure not to overcrowd the pot to maintain the oil temperature.
Once browned, transfer the wings to a plate lined with paper towels to absorb any excess oil. Repeat the dredging and frying steps for the remaining wings.
To keep the wings warm while you finish frying, arrange them in a single layer on a wire rack set over a rimmed baking sheet, leaving space between each wing. Place them in a 200°F oven.
Finally, serve your Fried Chicken Wings with your favorite dipping sauce and enjoy the crispy, savory goodness!
