Fried Chicken Wings
Get your taste buds ready for a crispy and flavorful delight with these Buttermilk Fried Chicken Wings. The buttermilk marinade adds a tangy richness to the chicken, while a mix of paprika, garlic, and cayenne brings a spicy kick. Coated in a seasoned flour mixture and fried to perfection, these wings are a game-day favorite that will have everyone coming back for more. Serve them up with your favorite hot sauce and dip for a satisfying snack or meal.
— Constant Cookbook
Ingredients
- 2 dozen chicken wings
- 3 cups buttermilk
- 2 tablespoons Hungarian paprika
- 3 teaspoons garlic powder
- 1 tablespoons kosher salt
- 1 teaspoon cayenne pepper
- 4 sprigs of fresh thyme
- 1 1/2 cups all purpose flour
- Vegetable oil, for frying
- Hot sauce for serving
Instructions
- Place the chicken wings into a plastic container and cover with buttermilk along with 1 teaspoon of the paprika and 1 teaspoon garlic powder. Cover and refrigerate for 12 to 24 hours.
- Heat 1/3-inch of oil in a large dutch oven to 325 degrees F.
- Drain chicken in a colander. Combine the salt, remaining paprika, remaining garlic powder, cayenne pepper and thyme leaves with the flour. Liberally dredge the chicken with this mixture and shake off any excess.
- Place chicken wings into the pan, a few at a time. The oil should cover about 1/2 of the chicken wing. Using a pair of tongs, carefully flip the wings and continue to fry until fully cooked and golden brown on all sides, about 15 minutes.
- Drain chicken on a rack over a sheet pan and serve with hot sauce and ranch dressing or blue cheese dip
Nutrition
- Calories: 126 kcal
- Carbohydrate Content: 19 g
- Protein Content: 5 g
- Fat Content: 3 g
- Saturated Fat Content: 2 g
- Trans Fat Content: 0.01 g
- Cholesterol Content: 10 mg
- Sodium Content: 777 mg
- Fiber Content: 1 g
- Sugar Content: 4 g
- Unsaturated Fat Content: 1.4 g
- Serving Size: 1 serving
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