Deep-Fried Chicken Wings

Ingredients

• 907 g (2 lb)chicken wing drumettes or flats
• 710 ml (3 cups)buttermilk
• 120 ml (½ cup)hot sauce
• 1 teaspoonkosher salt
• 250 g (2 cups)plain flour
• 125 g (1 cup)cornflour
• 120 ml (½ cup)vodka
• 355 ml (1½ cups)water
• 1 teaspoonkosher salt
• 1 teaspoonsmoked paprika
• ¼ teaspooncayenne pepper
• 1 teaspoongarlic powder
• 1 teaspoononion powder
• ½ teaspoondried thyme

Instructions

1. 1

   Brine the wings

   Mix the buttermilk and 1 teaspoon of kosher salt in a large bowl. Put the wings in a large resealable bag, pour in the brine and refrigerate overnight.

2. 2

   Prepare the coating

   Take the wings out of the fridge, rinse them briefly and set aside. In a shallow bowl, mix the cornflour, plain flour and a quarter of the spice mix; reserve ¼ cup of this flour mixture. In a second bowl, combine the vodka and water, then mix in a quarter of the seasoning and the reserved flour mixture.

3. 3

   Fry the wings

   Heat oil in a deep fryer or a large cast-iron frying pan. Add the wings and fry for 5–7 minutes. Transfer them to a wire rack over a baking tray or a bowl lined with kitchen paper to drain.

4. 4

   Season and serve

   Mix the remaining spice mix with ¼ cup of the used hot oil in a bowl. Brush this seasoned oil over the wings and serve as they are or with your preferred dipping sauce.

What are deep-fried chicken wings?

Chicken wings are a familiar Southern and soul food favourite: small, bone-in pieces coated and fried for a crisp outside and juicy centre. This version uses a buttermilk brine and a spiced flour-and-cornflour coating.

The method builds flavour in stages, from the tangy soak to the seasoned coating and finishing oil. The recipe calls for an overnight brine, so allow for that extra time even though the active cooking is brief.

Nutrition and macros by portion

The nutrition label shows one serving as written: 812 calories, 35g protein, 88g carbs, 26g fat.

The wings provide most of the protein, while the flour and cornflour supply much of the carbohydrate. Frying oil and the buttermilk contribute fat; serve a portion with vegetables or salad to round out the plate.

The buttermilk brine

Brine: the wings sit in buttermilk with a teaspoon of salt overnight, giving the meat time to take on the tangy, savoury mixture. Keep the bag refrigerated during this step.

Rinse: the method calls for a quick rinse after brining. Drain the wings well before coating so excess liquid does not make the dredge clump.

Building the coating

Flour and cornflour: the two dry ingredients form the main coating. Work in a shallow bowl so the wings are easier to turn and cover.

Seasoning: the method divides the spice mix between the dry coating, the vodka-and-water mixture and the finishing oil. Measure out each portion as you go so the final brush-on seasoning is not used up early.

Why use vodka and water?

The recipe combines vodka and water with some seasoning and reserved flour mixture to make a second coating component. Stir it together before using it with the wings.

The instructions do not specify exactly how to apply this liquid mixture to the wings. Follow the coating sequence carefully and avoid adding more liquid than the listed amounts.

Frying and doneness

Oil: heat it in a deep fryer or a large cast-iron pan, taking care not to crowd the pan. The recipe does not give an oil quantity or a frying temperature, so use enough oil for your chosen setup and follow its safety guidance.

Timing: fry the wings for 5–7 minutes as directed. Check that the thickest pieces are cooked through before serving; wing size and the frying equipment can affect how quickly they cook.

The seasoned-oil finish

Finish: stir the remaining spice mix into ¼ cup of the used hot oil, then brush it over the fried wings. Handle the oil carefully, as it will be hot.

Serving: the wings can be served on their own or with a dipping sauce. A crisp salad or simple vegetables make a fresh contrast to the crunchy coating.

Recipe notes & tips

• Brine the wings overnight in the fridge, as the method specifies.
• Drain the rinsed wings well before coating them.
• Keep the flour mixture shallow so the wings are easy to turn.
• Fry in batches if needed to avoid crowding the pan.
• Use a rack or kitchen paper to drain the wings after frying.
• Take care when measuring and handling the hot oil for the finishing brush.

Variations

• Adjust the heat: reduce or increase the cayenne to suit your preference.
• Change the dip: serve with a favourite dipping sauce on the side.
• Add a tangy finish: offer extra hot sauce for serving.
• Serve with greens: pair the wings with a simple salad or vegetables.
• Use flats or drumettes: choose either wing cut, or use a mixture.

Common mistakes to avoid

• Skipping the brine: allow the wings to rest in the buttermilk mixture overnight in the fridge.
• Leaving wings wet: drain them well after rinsing so excess water does not disrupt the coating.
• Crowding the pan: fry in batches so the wings have room in the oil.
• Using up all the flour mixture: set aside ¼ cup for the vodka-and-water mixture.
• Brushing with hot oil carelessly: handle the used frying oil with care and brush it on cautiously.
• Relying only on the timer: check the thickest wings are cooked through before serving.

How to store

Refrigerate leftover wings in a covered container and use within 3–4 days. Reheat in an oven or air fryer until hot throughout; the coating may soften during storage.

Frequently asked questions