This easy recipe is perfect for any occasion, whether you're hosting a game day party, need a crowd-pleasing appetizer, or simply crave something spicy and satisfying.
Ingredients You Will Need
2 lbs chicken wings (or drumsticks, if preferred)
1 cup all-purpose flour
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tsp cayenne pepper (adjust for heat)
1 tsp salt
1/2 tsp black pepper
1/2 cup buttermilk (or regular milk with 1 tsp vinegar, let sit for 5 min)
1/2 cup hot sauce (like Frank’s RedHot)
1/4 cup unsalted butter
Vegetable oil for frying
Preparing the Wings
Begin by preheating oil in a deep fryer or a large pot to around 375°F
Rinse the chicken wings under cold water. (essential; moisture is the enemy of crispiness)
Pat the chicken dry with paper towels.
Toss it in the buttermilk and let it marinate for 30 minutes to an hour (or overnight for more tenderness).
Making the Coating
In a large bowl, mix:
flour
garlic powder
onion powder
paprika
cayenne pepper
salt
black pepper
Coat The Chicken
Remove the chicken from the buttermilk, letting the excess drip off.
Dredge each piece in the flour mixture, pressing gently to ensure it’s well coated. Let the coated chicken sit for 10 minutes to help the coating stick.
Time to Fry!
Heat about 2-3 inches of oil in a deep skillet or Dutch oven to 350°F (175°C).
Fry the chicken in batches for 10-12 minutes, turning occasionally, until golden brown and crispy. Internal temp should reach 165°F (74°C).
Place cooked chicken on a wire rack or paper towels to drain.
Toss and Serve!
In a small saucepan, melt butter over low heat.
Stir in the hot sauce until smooth and heated through.
Adjust spice levels by adding more butter (for mild) or hot sauce (for extra heat).
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