Crispy Fried Chicken Wings

Ingredients:

2 lbs chicken wings, split and tips removed

2 cups buttermilk (or plain milk with 1 tbsp lemon juice)

2 cups all-purpose flour

1 cup cornstarch

2 tsp paprika

2 tsp garlic powder

1 tsp onion powder

1 tsp cayenne pepper (optional for heat)

2 tsp salt

1 tsp black pepper

Oil, for frying

Instructions:

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.