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Crispy Buttermilk Chicken Wings

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PREP TIME
10 min
COOKING TIME
30 min
TOTAL TIME
170 min
SERVINGS
16 servings
Dinner Southern
Crispy Buttermilk Chicken Wings
Ingredients
  • 1/2 large white onion, chopped
  • 8 cloves garlic, crushed
  • 2 tablespoons Sriracha hot sauce, or to taste
  • 1 tablespoon kosher salt
  • 2 teaspoons ground black pepper
  • 2 1/2 cups buttermilk
  • 4 pounds chicken wings
  • 2 cups all-purpose flour
  • 2 tablespoons kosher salt
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon lemon zest
  • 1 tablespoon ground black pepper
  • 3 teaspoons dried oregano
  • 3 teaspoons cayenne pepper, or to taste
  • 1 teaspoon baking powder
  • 1 teaspoon dried sage
  • 1 teaspoon dry mustard
  • 8 cups peanut oil for frying
Instructions
1
Combine the finely chopped onion, minced garlic, hot sauce, salt, and black pepper in a substantial bowl. Add buttermilk and mix until the ingredients are fully incorporated and dissolved. If desired, use kitchen shears to remove any wing tips. Next, add the chicken wings and thoroughly coat them in the buttermilk mixture. Cover the bowl with a lid and refrigerate for at least 2 hours, or up to 4 hours.
2
In a separate bowl, whisk together the flour, salt, paprika, garlic powder, onion powder, lemon zest, black pepper, oregano, cayenne, baking powder, sage, and dry mustard until well combined.
3
Once the wings have chilled, remove any excess buttermilk by draining it from the chicken. Then, coat the wings in a layer of flour, making sure they are evenly covered.
4
Allow the floured wings to sit for 10 to 15 minutes, allowing them to absorb the seasonings.
5
Meanwhile, heat peanut oil in a deep-fryer or a large saucepan to 375 degrees F (190 degrees C).
6
Carefully add the floured wings to the hot oil, 4 or 5 at a time. Fry until they are golden brown, crispy, and no longer pink in the center, about 5 minutes. Remove the wings from the oil with a slotted spoon and place them on paper towels to drain excess oil. Lightly season the wings with salt while they are still hot. Continue this process with the remaining wings.