Marinate the Wings: Place wings in a large bowl and pour buttermilk over them. Cover and refrigerate for at least 1 hour (overnight gives the best flavor and tenderness).
Prepare the Coating: In another bowl, mix flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
Dredge the Wings: Remove wings from buttermilk, shake off excess, then dredge in the flour mixture. Press the coating onto each wing for extra crispiness. For an extra-crunchy crust, dip coated wings back into buttermilk, then coat again in flour mixture (double-dip method).
Fry: Heat oil in a deep pot to 350°F (175°C). Fry wings in batches, about 8–10 minutes, until golden brown and cooked through (internal temperature 165°F / 74°C).
Drain: Place fried wings on a wire rack or paper towels to drain excess oil.
Serve: Enjoy hot with your favorite dipping sauce—ranch, blue cheese, or spicy buffalo sauce.
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