The Best OG Buttermilk Fried Chicken Wings
The Best OG Buttermilk Fried Chicken Wings is a easy American recipe that serves 4. 320 calories per serving. Recipe by OneStopChop on YouTube.
Prep: 55 min | Cook: 14 min | Total: 1 hr 20 min
Cost: $10.80 total, $2.70 per serving
Ingredients
- 2 lb Chicken Wings (whole, skin on, tips removed)
- 1 tsp Salt (kosher or table salt)
- 0.5 tsp Black Pepper (freshly ground)
- 1 tsp Garlic Powder
- 1 tsp Paprika
- 2 tbsp Hot Sauce (e.g., Frank's RedHot)
- 1 cup Buttermilk
- 1 cup All-Purpose Flour
- 0.5 cup Cornstarch
- 1 tsp Baking Powder
- 4 cup Vegetable Oil (for deep frying, high smoke point)
Instructions
Clean and Dry Wings
Rinse the chicken wings under cold water, trim any excess skin or tips, then pat completely dry with paper towels.
Time: PT5M
Season and Add Hot Sauce
In a large mixing bowl combine salt, black pepper, garlic powder, and paprika. Toss the wings in the seasoning, then drizzle the hot sauce over them and mix until evenly coated.
Time: PT7M
Buttermilk Marinade
Transfer the seasoned wings to a second bowl, pour the buttermilk over them, and stir to coat. Let the wings soak for 30 minutes at room temperature.
Time: PT30M
Prepare Flour‑Cornstarch Coating
In a shallow dish whisk together the flour, cornstarch, and baking powder. Add a pinch of salt and pepper if desired.
Time: PT5M
Dredge the Wings
Remove wings from the buttermilk, letting excess drip off. Roll each wing in the flour mixture, pressing gently to adhere. Place coated wings on a tray.
Time: PT5M
Heat Oil
Fill the pot with vegetable oil to a depth of about 2‑3 inches. Heat over medium‑high until the oil reaches 350°F (175°C). Use a thermometer to check.
Time: PT8M
Temperature: 350°F
Fry the Wings
Working in small batches, gently lower the wings into the hot oil using tongs. Fry for 12‑14 minutes, turning once, until the coating is deep golden‑brown and the meat registers 165°F inside.
Time: PT14M
Temperature: 350°F
Drain and Rest
Remove the fried wings with tongs, place on a wire rack set over a baking sheet or on paper towels to drain excess oil. Let rest for 2 minutes before serving.
Time: PT3M
Nutrition Facts
- Calories
- 320
- Protein
- 20 g
- Carbohydrates
- 12 g
- Fat
- 22 g
- Fiber
- 0 g
Dietary info: Contains dairy, Contains gluten, High protein, Not vegetarian
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Garlic Powder: fresh minced garlic
- Instead of Paprika: smoked paprika
- Instead of Hot Sauce: sriracha, tabasco
- Instead of Buttermilk: milk + 1 tbsp lemon juice
- Instead of All-Purpose Flour: bread flour
- Instead of Cornstarch: potato starch
- Instead of Baking Powder: baking soda (use half amount)
- Instead of Vegetable Oil: peanut oil, canola oil
Equipment Needed
- Mixing Bowl
- Whisk
- Large Pot or Deep Fryer
- Tongs
- Wire Rack
- Paper Towels
- Instant‑Read Thermometer (optional)
- Plate
Critical Steps — Do Not Skip
- Ensuring wings are completely dry before coating
- Soaking wings in buttermilk for at least 30 minutes
- Maintaining oil temperature at 350°F throughout frying
- Frying in small batches to avoid temperature drop
Chef Tips from the Video
- Add a pinch of cayenne to the flour mixture for extra heat.
- For extra crunch, sprinkle a little cornstarch on the wings just before frying.
- Let the fried wings rest on a wire rack rather than paper towels to keep the bottom from steaming.
Troubleshooting
Wings are soggy instead of crispy.
Check that the oil is at 350°F before adding wings and avoid overcrowding the pot; increase frying time by a minute or two if needed.
Coating falls off during frying.
Make sure wings are patted dry, the buttermilk coating is not too wet, and the flour mixture is pressed firmly onto each wing.
Wings are undercooked inside.
Use an instant‑read thermometer; the internal temperature should reach 165°F. If not, finish cooking at a lower heat for a few extra minutes.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat in oven to retain crispness.
Freezer: Freeze cooked wings in a single layer on a tray, then transfer to a zip‑top bag for up to 2 months. Reheat from frozen in a preheated oven at 375°F for 15‑20 minutes.
Room temperature: Do not leave at room temperature for more than 2 hours due to food safety.
Make-Ahead Tips
- Marinate the wings in buttermilk overnight for deeper flavor.
- After coating, place the wings on a tray and freeze; fry directly from frozen for a slightly longer cooking time.
- Reheat leftovers in a preheated oven at 375°F for 10‑12 minutes to restore crispness.
Frequently Asked Questions
What is the cultural significance and history of buttermilk fried chicken wings in Southern American cuisine?
Fried chicken, especially wings, is a staple of Southern comfort food, tracing back to African‑American cooks who popularized deep‑frying in the 19th century. The buttermilk soak adds tenderness and a subtle tang that became a classic Southern technique.
What are the traditional regional variations of fried chicken wings in the United States?
In the South, wings are often marinated in buttermilk and seasoned with paprika and cayenne. In the Midwest, a sweet honey glaze is common, while in the Pacific Northwest, a beer‑batter is popular. Each region tweaks the spice blend and coating for local flavor.
What occasions or celebrations are chicken wings traditionally associated with in American culture?
Chicken wings are a go‑to snack for sports events, especially football games, and are central to “Wing Wednesday” gatherings at bars and homes. They also appear at casual parties, tailgates, and backyard barbecues.
How does buttermilk fried chicken wings fit into the broader Southern cuisine tradition?
The dish embodies Southern cuisine’s love for deep‑fried comfort foods, using simple pantry staples like flour, cornstarch, and buttermilk to create a rich, crispy texture that pairs well with classic sides such as coleslaw, biscuits, and sweet tea.
What are the authentic traditional ingredients for buttermilk fried chicken wings versus acceptable substitutes?
Authentic ingredients include chicken wings, buttermilk, all‑purpose flour, cornstarch, baking powder, and a hot sauce like Frank’s RedHot. Substitutes can be milk with lemon juice for buttermilk, potato starch for cornstarch, and any spicy sauce you prefer.
What other Southern dishes pair well with buttermilk fried chicken wings?
Serve the wings alongside classic Southern sides such as creamy coleslaw, buttery biscuits, mac and cheese, or a simple green salad with ranch dressing for a balanced meal.
What are the most common mistakes to avoid when making buttermilk fried chicken wings at home?
Common errors include not drying the wings, frying at the wrong oil temperature, overcrowding the pot, and skipping the buttermilk soak. Each mistake leads to soggy coating or uneven cooking.
Why does this recipe use a flour‑cornstarch blend instead of flour alone for the coating?
Cornstarch absorbs less oil and creates a lighter, crispier crust, while flour provides structure. The blend gives the wings a satisfying crunch that pure flour cannot achieve.
How do I know when the buttermilk fried chicken wings are done cooking?
The wings should be deep golden‑brown and the internal temperature must reach 165°F (74°C) when checked with an instant‑read thermometer. The coating should feel firm and crisp to the touch.
What does the YouTube channel OneStopChop specialize in?
The YouTube channel OneStopChop specializes in quick, approachable home‑cooking tutorials that focus on classic comfort foods, practical kitchen hacks, and step‑by‑step guides for everyday meals.
How does the YouTube channel OneStopChop's approach to Southern comfort food differ from other cooking channels?
OneStopChop emphasizes minimal equipment, clear visual cues, and time‑saving shortcuts while preserving authentic flavors, whereas many other channels may use more elaborate setups or exotic ingredients.
Last updated: August 20, 2026
