Crispy, juicy buttermilk chicken wings are a Southern deep-fried classic. Serve with hot sauce, honey, or your favorite wing sauce — they make a fantastic game-day appetizer.
These buttermilk chicken wings are, in my opinion, one of the best breaded wing recipes you can make at home. The buttermilk keeps the meat tender and juicy while helping create a light, crispy coating that outshines most bar or restaurant wings.
The simple combination of buttermilk, spices, and a double-dredge produces wings with great texture and flavor.
I usually serve them plain with a drizzle of hot sauce and honey, but they also take well to any buffalo, sweet, or spicy glaze you prefer.
If you like bold flavors, try these Nashville-style or toss them in a hot honey and Old Bay glaze for a sweet-heat combination that’s hard to resist.
Ingredients
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Chicken wings – I use a package of party wings (flats & drumettes), but whole wings work too; adjust cooking time if they’re larger.
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Buttermilk – Use real buttermilk for the best texture; milk-and-vinegar substitutes won’t give the same result.
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Flour – All-purpose flour creates a crisp, even coating.
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Baking powder & baking soda – These lift the breading and make it light and crispy; don’t omit.
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Eggs – Large eggs help bind the buttermilk mixture to the wings.
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Hot sauce – Adds brightness to the buttermilk soak; use your preferred brand.
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Seasoning – Salt, pepper, and paprika for balanced flavor.
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Oil – Peanut oil is ideal for frying; canola is a good, budget-friendly option. Use a high-smoke-point oil.
Tips
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Maintain a steady oil temperature. Aim for 360°F. If the oil is too hot the breading will darken before the interior cooks; too cool and the wings will absorb excess oil and become greasy. A deep fryer helps keep the temperature consistent.
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Use a cooling rack, not paper towels. After frying, place wings on a cooling rack set over a baking sheet so they stay crisp instead of sitting in pooled oil.
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Fry in batches. Don’t overcrowd the fryer — too many wings at once will drop the oil temperature and produce soggy results.
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Explore sauces. Wings are great with a variety of dips and glazes — try buffalo, honey mustard, barbecue, or tangy white sauce for different flavor profiles.
If you end up with extra buttermilk, use it for other recipes like buttermilk chicken tenders — a tasty way to use leftovers.
Buttermilk Chicken Wings
Ingredients
- 2 lbs chicken wings
- 2 cups buttermilk
- 2 eggs
- 1 teaspoon paprika
- 1 tablespoon hot sauce
- 2 tablespoons salt, divided
- 1 tablespoon pepper
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 2 cups flour
- peanut oil or canola oil*
Instructions
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Add 1–2 inches of oil to a large, deep skillet or fill a deep fryer to the minimum line. Preheat to 360°F.
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In a large mixing bowl, whisk together the buttermilk, eggs, paprika, hot sauce, and 1 tablespoon of the salt. Add the baking powder and baking soda and whisk until combined.
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In another bowl, combine the flour, the remaining tablespoon of salt, and the pepper. Stir to mix evenly.
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Dredge each wing in the flour mixture, then dip into the buttermilk mixture, and return to the flour for a second coating. Place coated wings on a cooling rack set over a clean baking sheet.
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When the oil reaches 360°F, fry the wings in batches for about 7–8 minutes, watching closely so they don’t over-brown. Wings are done when the internal temperature reaches 165°F.
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Remove the wings and place them on a clean cooling rack over a baking sheet to drain briefly and stay crisp.
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Serve immediately with your favorite dipping sauce and enjoy.
Notes
*The amount of oil depends on your frying vessel. A large deep fryer may require a half gallon or more to reach the minimum line, while a deep skillet might only need a cup or two.