Fried Chicken Wings

What's a Super Bowl party with Fried Chicken Wings?

 

While I didn't grow up in the South, Fried Chicken seems to have been following me for the past few years. From my private chef life to friends who have a major soft spot for fried chicken, I've made more than my fair share of this delectable meal in my life! And while I normally make it with large pieces of chicken for big friends and family dinners - today it's all about the finger food for game day!

So fry up a batch of these, slather them in your favorite hot sauce, and your game day is basically ready to go! If you'd rather bake the wings, check out my bacon cheddar buffalo wing recipe which are baked but the toppings takes them up a notch!!

Fried Chicken Wings

Author: Gaby Dalkin

5 from 1 vote

Finger foods are so much fun, and these fried wings are no exception.

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Prep Time 1 day d

Cook Time 15 minutes mins

Total Time 1 day d 15 minutes mins

Course Appetizer

Cuisine American

Servings 10 people

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• ▢ 24 pieces 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 ½ 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 ⅓-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 ½ 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

Notes

You can use this recipe on other chicken parts because it's just that good.

Nutrition Information

Calories: 126kcal | Carbohydrates: 19g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 777mg | Potassium: 170mg | Fiber: 1g | Sugar: 4g | Vitamin A: 914IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg

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Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking