Classic Fried Chicken Wing Glory

Name: Classic Fried Chicken Wing Glory
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 4
Ingredients: 2 pounds chicken wings; 1 cup buttermilk; 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper to taste; 1 cup all-purpose flour; Vegetable oil for frying; 1/2 cup unsalted butter; 1/2 cup hot sauce (like Frank's RedHot); 1 tablespoon vinegar; 1 teaspoon garlic powder; 1 teaspoon cayenne pepper (optional for extra heat)

Highlighted under: Homestyle Recipe Favorites

I absolutely adore making classic fried chicken wings at home. The aroma that fills the kitchen when they’re frying is simply irresistible! With the perfect crispy skin and juicy meat, these wings are a guaranteed hit at any gathering. I love experimenting with different seasonings and sauces to elevate their flavor, ensuring that there’s something for everyone. Whether it’s game day or just a cozy weekend treat, these wings never fail to impress my family and friends. Trust me, once you try this recipe, you’ll never want to go back to store-bought wings.

Created by

Anna Johnson

Last updated on 2026-01-17T14:20:28.508Z

Making these classic fried chicken wings has become a ritual in my household. Each time, I tweak the spices just a bit to keep things fun and fresh. I've realized that allowing the wings to marinate in buttermilk before frying truly makes a difference; it tenderizes the meat and adds remarkable flavor. I can't stress enough the importance of properly heating the oil, as it contributes to that crispy crust we all crave!

Once the wings are out of the fryer, I delight in tossing them in a rich buffalo sauce for that extra kick. The combination of crispy skin and the tangy sauce is something I can't resist. I've served these at parties, and they always disappear quickly. Don’t forget to keep some celery and blue cheese dressing on hand as a perfect cooling companion!

        Why You'll Love This Recipe
        Irresistibly crispy texture that satisfies every craving
Customizable flavor options for every palate
Great for parties, game days, or cozy nights in

      

The Importance of Marinating

Marinating chicken wings in buttermilk is a crucial step for achieving tender and flavorful results. Buttermilk's acidity helps break down the proteins, making the meat succulent. I recommend marinating for at least 30 minutes, but if you have the time, let them sit overnight in the refrigerator. This not only enhances flavor but also ensures a juicy interior when fried.

Adding garlic and onion powder into the marinade imparts a depth of flavor that penetrates the meat. If you want to experiment, consider incorporating other spices like paprika or cayenne for an extra kick. Just remember, the longer you marinate, the bolder the flavor will be.

Perfecting the Frying Technique

Achieving that coveted crispy skin on your wings hinges on the frying technique. Ensure your oil is maintained at a steady temperature of 350°F (175°C). If it's too hot, the wings will brown quickly but remain undercooked inside; too low, and they’ll soak up excess oil and become greasy. A kitchen thermometer can be invaluable for monitoring the temperature accurately.

Fry the wings in small batches to avoid overcrowding the pot. This allows each wing to cook evenly and maximizes crispiness. Pay attention to the color; you'll want them to be a rich, golden-brown. Proper frying requires patience, so resist the temptation to rush this step!

Ingredients

Gather the following ingredients to create these succulent chicken wings:

For the Wings

2 pounds chicken wings
1 cup buttermilk
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 cup all-purpose flour
Vegetable oil for frying

For the Sauce

1/2 cup unsalted butter
1/2 cup hot sauce (like Frank's RedHot)
1 tablespoon vinegar
1 teaspoon garlic powder
1 teaspoon cayenne pepper (optional for extra heat)

Make sure to prepare everything before you start frying!

Instructions

Follow these steps to achieve perfect fried chicken wings:

Marinate the Wings

In a large bowl, combine chicken wings with buttermilk, garlic powder, onion powder, salt, and pepper. Mix well, cover, and refrigerate for at least 30 minutes, or ideally overnight for best results.

Prepare the Oil

In a deep fryer or large pot, heat vegetable oil to 350°F (175°C). Make sure the oil is hot enough to fry the wings without absorbing too much oil.

Coat the Wings

Remove the wings from the marinade and allow excess buttermilk to drip off. Dredge them in flour until well coated. Shake off any excess flour.

Fry the Wings

Carefully add the wings to the hot oil in batches, ensuring not to overcrowd the pot. Fry for about 10-12 minutes, or until golden brown and crispy. Use a slotted spoon to transfer cooked wings to a paper towel-lined plate.

Make the Sauce

In a saucepan over low heat, melt the butter and whisk in hot sauce, vinegar, garlic powder, and cayenne pepper (if using) until well combined.

Toss and Serve

Toss the fried wings in the prepared sauce until evenly coated. Serve hot with celery sticks and blue cheese dressing.

Enjoy your delicious fried chicken wings!

Pro Tips

For extra crispy wings, double fry them by allowing them to cool for a few minutes after the first fry, then frying them again for an additional 5 minutes.

Ingredient Substitutions

If you’re looking for a lower-fat option, you can use skinless chicken wings—though they won’t have the traditional crispy texture. Alternatively, for a gluten-free option, swap all-purpose flour with a gluten-free breading or use cornstarch, which also adds extra crunch. Don’t be afraid to explore non-dairy alternatives for the buttermilk, such as almond or oat milk mixed with vinegar to mimic its tangy flavor.

Hot sauce is another area to explore; feel free to swap in different brands or heat levels. Asian-style sauces, such as gochujang or sweet chili, can offer a unique twist on the classic flavor profile.

Make-Ahead and Storage Tips

For those planning a gathering, you can prepare the chicken wings by marinating them the night before. This not only saves time on the day of the event but also enhances the flavor. Once cooked, wings can be stored in an airtight container for up to three days in the refrigerator. To keep them crispy, reheat in the oven at 400°F (200°C) for about 10-15 minutes, rather than microwaving.

Freezing is another excellent option. After frying, let the wings cool before placing them in a single layer on a baking sheet. Once frozen solid, transfer to a freezer-safe bag. They can be stored for up to three months. When ready to eat, fry from frozen or bake directly until heated through.

Questions About Recipes

→ Can I use frozen chicken wings?

Yes, just make sure to thaw them completely before marinating.

→ What type of oil is best for frying?

Vegetable oil, peanut oil, or canola oil are great choices because they have high smoke points.

→ Can these wings be baked instead of fried?

Yes, you can bake them at 425°F (220°C) for about 40-45 minutes, flipping halfway through for even cooking.

→ How long can I store leftover wings?

Store leftover wings in an airtight container in the fridge for up to 3 days, and reheat them in an oven for best results.