buttermilk fried chicken wings
If your craving something crispy, juicy, and packed with flavor, these Buttermilk Fried Chicken Wings are just what you need! Marinated in a tangy buttermilk mixture, then coated in a deliciously seasoned flour, these wings are perfect for any occasion.Whether it’s game day or a fun dinner with friends, they’re sure to be the hit of the party! Ready to make mouthwatering wings that will have everyone coming back for seconds?
Ingredient List
To whip up some delicious Buttermilk Fried Chicken Wings, you’ll need a selection of tasty ingredients. Don’t worry, it’s simple! Here’s what you’ll gather:
for the Buttermilk Marinade:
- ½ 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 ½ cups cold buttermilk
- 4 pounds chicken wings
For the seasoned Flour:
- 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
For Frying:
- 8 cups peanut oil
Gathering these ingredients is part of the fun! You might even want to do a little dance in the kitchen to get the vibes going. What’s your favorite part about cooking with friends? Let’s keep moving and make these wings shine!
Step-by-step Instructions
Now that we have our ingredients ready, let’s get our hands a little messy and dive into the step-by-step process to make these amazing fried chicken wings!
- In a large bowl, combine chopped onion, crushed garlic, Sriracha, kosher salt, and black pepper.This is your flavor-packed marinade! Stir well to mix everything together.
- Pour in the cold buttermilk and give it a good stir until the ingredients are nicely blended. Doesn’t that smell delicious already?
- If you’d like, you can remove the wing tips using kitchen shears. It’s up to you! Once that’s done, add the chicken wings to the marinade, tossing them gently to ensure they’re well-coated. Cover the bowl and pop it in the fridge to chill for at least 2 hours, or even up to 4 hours for extra flavor!
- While your wings are soaking up that tangy goodness, let’s prepare the seasoned flour! In another bowl, whisk together all-purpose flour, salt, paprika, garlic powder, onion powder, lemon zest, black pepper, oregano, cayenne, baking powder, sage, and dry mustard. This will give your wings that crispy, flavorful coating.
- After the wings have marinated, drain the excess buttermilk from them. Time to dredge! Coat each wing in the seasoned flour mixture, making sure they are fully covered. Then, transfer them to a wire rack to let them sit for about 10 to 15 minutes. this helps the coating stick better!
- In the meantime, heat up the peanut oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C). Safety frist, friends! Be careful with hot oil!
- Once the oil is hot, carefully drop in the wings, a few at a time. Fry them until they’re golden brown, crispy, and cooked through—about 5 minutes. Isn’t the sound of frying wings music to your ears?
- As each batch is done, transfer them to paper towels to drain the excess oil. Don’t forget to lightly season with salt while they’re still hot. Trust me, that’s the finishing touch!
And voila! You now have mouthwatering buttermilk fried chicken wings that are sure to impress anyone who gets a taste! Are you ready to dig in?
Serving and Storage Data
Once you’ve got those amazing Buttermilk Fried Chicken Wings cooked up,it’s time to serve and store them! These crispy delights are perfect for any gathering,game day,or just a cozy night in with friends and family.
Serving Suggestions:
- Hot and Fresh: Serve the wings immediately after frying to enjoy their crunchy texture. Pair them with some tasty dipping sauces like ranch, blue cheese, or even some extra Sriracha if you love heat!
- Creative Platter: Arrange the wings on a large platter along with celery and carrot sticks for a colorful presentation. You can even add some sliced lemons for that fresh touch!
- Perfect Pairings: These wings go great with sides like potato wedges, coleslaw, or a fresh salad. Want a refreshing drink? A cold lemonade or beer is a fantastic choice!
Now, what if you have some leftover wings? Don’t worry; they’re just as good the next day!
Storage Tips:
- Cool Down: Let the wings cool completely before storing. This helps to prevent sogginess.
- Refrigerate: Place the cooled wings in an airtight container and refrigerate for up to 3 days. Trust me, they won’t last long, but just in case!
- Freezing: If you want to keep them longer, you can freeze the wings! Put them in a freezer-safe bag or container, and they’ll stay fresh for up to 3 months.Just thaw and reheat in the oven when you’re ready to enjoy them again!
Recipe Notes and Troubleshooting
Cooking is a learning experience,and little hiccups can happen along the way. Here are some helpful tips and troubleshooting ideas for your buttermilk fried chicken wings:
Common Issues and Solutions:
- Wings Not Crispy? If your wings aren’t developing that perfect crunch, try letting them rest a bit longer on the wire rack before frying. This helps the coating adhere better!
- Flour Falling Off: Ensure the wings are well-coated in the buttermilk marinade before dredging in the seasoned flour. A little extra time sitting in the dredge can also help it stick better.
- Oil Temperature: If your wings cook too fast or too slow,check that your oil is at 375°F (190°C) before adding them. A kitchen thermometer is super handy for this!
And remember, practice makes perfect! Don’t be afraid to experiment with flavors and seasoning. Maybe add some garlic powder to the marinade next time or try a different hot sauce? Cooking is all about having fun and making it your own!