This Secret Buttermilk Trick Makes The Crispiest Fried Chicken Wings
This SECRET Buttermilk Trick Makes The CRISPIEST Fried Chicken Wings! is a medium Southern American recipe that serves 4. 350 calories per serving. Recipe by Smokin' & Grillin with AB on YouTube.
Prep: 13 min | Cook: 19 min | Total: 42 min
Cost: $11.62 total, $2.91 per serving
Ingredients
- 2 pounds Chicken Wings (fresh or thawed frozen wings, tips removed if desired)
- 1 cup Buttermilk (full‑fat for best flavor)
- 2 tablespoons Frank's RedHot Sauce (adds classic tangy heat)
- 1 tablespoon Creole Seasoning (low‑sodium blend for a subtle kick)
- 1 teaspoon Salt (fine sea salt; adjust to taste)
- 1/2 cup Cornstarch (low‑sodium product; provides extra crispness)
- 1/2 cup All‑Purpose Flour (helps create a light crust)
- 2 quarts Vegetable Oil (high smoke‑point oil for deep frying (canola, peanut, or sunflower))
Instructions
Make the Buttermilk Brine
In a large mixing bowl combine the buttermilk, Frank's RedHot sauce, Creole seasoning, and salt. Whisk until fully blended.
Time: PT5M
Prepare the Dry Coating
In a separate bowl whisk together the cornstarch and all‑purpose flour until evenly combined.
Time: PT3M
Coat the Wings in the Brine
Add the chicken wings to the buttermilk brine, seal the bag (or cover the bowl), and toss until each wing is fully coated. Let sit for 2 minutes to let the coating adhere.
Time: PT2M
Dredge in the Dry Mix
Transfer the brine‑coated wings to the flour‑cornstarch mixture. Toss or shake until a thin, even layer covers each wing. Shake off excess flour.
Time: PT3M
Heat the Oil
Pour the vegetable oil into a deep pot, filling it about 3 inches deep. Heat over medium‑high heat until the oil reaches 350°F (175°C).
Time: PT5M
Temperature: 350°F
Fry the Wings
Working in small batches, carefully lower the wings into the hot oil. Fry for 8‑10 minutes, turning once, until the coating is golden‑brown and the internal temperature hits 165°F (74°C).
Time: PT12M
Temperature: 350°F
Drain and Rest
Remove the wings with tongs and place them on a wire rack set over a baking sheet or on paper towels to drain excess oil.
Time: PT2M
Plate and Serve
Arrange the crispy wings on a serving plate. Optionally garnish with extra Creole seasoning or a side of ranch dressing.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 20 g
- Carbohydrates
- 15 g
- Fat
- 25 g
- Fiber
- 0 g
Dietary info: Contains dairy, Contains gluten
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Chicken Wings: Chicken drumettes, Chicken thigh pieces
- Instead of Buttermilk: Milk + 1 tbsp lemon juice or white vinegar, Plain yogurt thinned with milk
- Instead of Frank's RedHot Sauce: Tabasco sauce, Louisiana hot sauce
- Instead of Creole Seasoning: Cajun seasoning, Paprika + garlic powder + onion powder
- Instead of Salt: Kosher salt, No‑salt seasoning blend
- Instead of Cornstarch: Arrowroot powder, Potato starch
- Instead of All‑Purpose Flour: Rice flour (gluten‑free), Whole‑wheat flour
- Instead of Vegetable Oil: Peanut oil, Canola oil
Equipment Needed
- Large Mixing Bowl
- Whisk
- Zip‑Top Bag or Resealable Plastic Bag
- Deep Pot or Dutch Oven
- Candy or Deep‑Fry Thermometer
- Tongs
- Wire Rack
- Paper Towels
- Serving Plate
Critical Steps — Do Not Skip
- Whisking the buttermilk brine until smooth
- Maintaining oil temperature at 350°F throughout frying
- Ensuring each wing is evenly coated with both wet and dry mixtures
Chef Tips from the Video
- Use low‑sodium cornstarch to keep the flavor balanced.
- A 1:1 ratio of cornstarch to flour gives a light, crunchy texture.
- For extra flavor, add a pinch of smoked paprika to the dry mix.
Troubleshooting
Wings are soggy after frying.
Make sure the oil stays at 350°F; if it drops, the coating will absorb oil. Fry in smaller batches and let the oil return to temperature between batches.
Coating falls off during frying.
Pat the wings dry after the wet dip, shake off excess, and ensure the dry mix adheres before placing in oil. A light dusting of flour helps the crust set.
The crust burns before the inside is cooked.
Lower the oil temperature to 325°F and extend frying time slightly, or finish the wings in a 300°F oven for a few minutes.
Storage
Refrigerator: Store leftover wings in an airtight container for up to 3 days. Reheat in a 350°F oven for 5‑7 minutes to restore crispness.
Freezer: Cool wings completely, then freeze in a single layer on a baking sheet before transferring to a zip‑top freezer bag. Keep for up to 2 months. Re‑heat from frozen in a preheated 375°F oven for 12‑15 minutes.
Room temperature: Do not leave fried wings at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the wings in the buttermilk brine for up to 4 hours (or overnight) for extra tenderness.
- Coated wings can be frozen on a tray, then transferred to a bag; fry from frozen for a slightly longer cooking time.
- Prepare the dry coating mixture ahead of time and store in an airtight container.
Frequently Asked Questions
What is the cultural significance and history of AB's Perfect Fried Chicken Wings in Southern American cuisine?
Fried chicken wings are a staple of Southern comfort food, tracing back to the early 20th‑century tradition of using every part of the bird. AB's recipe blends classic buttermilk brining with Creole seasoning, reflecting the cross‑cultural influences of the Gulf Coast and Louisiana cooking heritage.
What regional variations of fried chicken wings exist within Southern cuisine?
In the Deep South, wings are often seasoned with cayenne and black pepper, while in Louisiana they may feature Creole or Cajun blends. Some coastal areas add a splash of hot sauce to the brine, similar to AB's use of Frank's RedHot.
How is AB's Perfect Fried Chicken Wings traditionally served in the Southern United States?
They are typically served hot, piled on a platter with celery sticks and a side of ranch or blue‑cheese dressing. In many Southern gatherings, they accompany biscuits, coleslaw, or a cold beer.
What occasions or celebrations feature fried chicken wings in Southern culture?
Wings are popular at backyard barbecues, tailgate parties, Super Bowl gatherings, and casual family get‑togethers. Their finger‑food nature makes them ideal for festive, informal occasions.
What makes AB's Perfect Fried Chicken Wings special compared to other Southern wing recipes?
AB combines a buttermilk‑hot‑sauce brine with low‑sodium cornstarch, creating a uniquely crisp yet juicy wing. The addition of Creole seasoning adds a subtle depth that sets it apart from plain salt‑pepper wings.
What are the most common mistakes to avoid when making AB's Perfect Fried Chicken Wings?
Common errors include letting the oil temperature drop too low, which leads to soggy wings, and not shaking off excess flour, which can cause a gummy coating. Also, overcrowding the pot prevents even browning.
Why does this recipe use a combination of cornstarch and all‑purpose flour instead of just flour?
Cornstarch creates a lighter, crispier crust because it fries at a higher temperature and absorbs less oil. Mixing it with flour gives enough structure to hold the seasoning while keeping the wing interior moist.
Can I make AB's Perfect Fried Chicken Wings ahead of time and how should I store them?
Yes. After frying, let the wings cool, then store them in an airtight container in the refrigerator for up to 3 days. Re‑heat in a 350°F oven for 5‑7 minutes to regain crispness.
What texture and appearance should I look for when the wings are done?
The coating should be a deep golden‑brown, slightly glossy, and feel firm to the touch. Inside, the meat should be juicy, and a meat thermometer should read 165°F (74°C).
What does the YouTube channel Smokin' & Grillin with AB specialize in?
Smokin' & Grillin with AB focuses on backyard grilling, smoking, and classic Southern comfort foods, delivering step‑by‑step tutorials that blend bold flavors with practical cooking techniques.
How does the YouTube channel Smokin' & Grillin with AB's approach to Southern cooking differ from other cooking channels?
AB emphasizes low‑sodium ingredients, quick brining methods, and the use of everyday kitchen tools, whereas many channels rely on heavy sauces or complex marinades. The channel also highlights safety tips for high‑heat grilling and frying.
Last updated: August 20, 2026
