Buttermilk Fried Chicken Wings

The bold flavors of the South inspired these tangy buttermilk fried wings. With the right balance of tang and heat, these wings are crunchy perfection.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 266 Calories

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 tablespoon lemon zest
• 2 tablespoons kosher salt
• 1 tablespoon ground black pepper
• 2 teaspoons ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon paprika
• 1 tablespoon onion powder
• 1 teaspoon dried sage
• 4 pounds chicken wings
• 8 cloves garlic, crushed
• 1 teaspoon dry mustard
• 1 tablespoon kosher salt
• 3 teaspoons dried oregano
• 8 cups peanut oil for frying
• 2 tablespoons Sriracha hot sauce, or to taste
• 3 teaspoons cayenne pepper, or to taste
• 2.5 cups buttermilk
• 0.5 large white onion, chopped

Recipe Instructions

Step 1

Let wings sit for 10 to 15 minutes.

Step 2

Meanwhile, heat peanut oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Step 3

Combine onion, garlic, hot sauce, salt, and black pepper in a large bowl. Add buttermilk and stir to dissolve. Remove wing tips with kitchen shears, if desired. Add wings and toss until well coated in buttermilk mixture. Cover the bowl and chill for at least 2 hours, or up to 4 hours.

Step 4

Whisk together flour, salt, paprika, garlic powder, onion powder, lemon zest, black pepper, oregano, cayenne, baking powder, sage, and dry mustard.

Step 5

Drain excess buttermilk from wings. Dredge wings in flour and transfer to a wire rack.

Step 6

Carefully drop wings in oil, 4 or 5 at a time. Fry until golden, crisp, and no longer pink in center, about 5 minutes. Transfer wings to paper towels. Lightly season with salt while still hot. Continue with remaining wings.