Tender on the inside, crunchy on the outside these buttermilk-marinated wings deliver maximum flavor with minimal fuss, perfect for game days, parties, or weekend indulgence.
Buttermilk is a classic marinade for fried chicken because its gentle acidity helps break down proteins in the meat, making wings extra tender while keeping them juicy. The natural thickness of buttermilk also helps spices cling to the chicken and creates a sticky surface for the coating to grab onto. Combined with a well-seasoned flour mix and high heat cooking, you get wings that are both deeply flavorful and incredibly crispy. This technique works for both deep-fried and baked versions, making it versatile for different kitchens and diets.
Ingredients For Crispy Buttermilk Chicken Wings
You can adjust the seasoning to your taste, but this base recipe will give you well-balanced, savory wings with a subtle tang and crunch.
- 1 kg chicken wings, split into drumettes and flats, tips removed
- 2 cups buttermilk
- 1–2 tablespoons hot sauce (optional, for extra heat)
- 1 teaspoon salt (for marinade)
- ½ teaspoon black pepper (for marinade)
For the coating:
- 1½–2 cups all-purpose flour
- ½ cup cornstarch (for extra crispiness)
- 1½ teaspoons salt
- 1 teaspoon black pepper
- 1–2 teaspoons paprika or Kashmiri chilli powder (for mild color and flavor)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper (optional, for spicy wings)
- 1 teaspoon dried herbs (oregano, thyme, or mixed herbs), optional
For frying or baking:
- Neutral oil for deep-frying (such as vegetable, sunflower, or canola), or
- 2–3 tablespoons oil for baking (to brush or drizzle on wings)
To serve:
- Lemon or lime wedges
- Your choice of dipping sauces (ranch, blue cheese, garlic mayo, BBQ, or hot sauce)
Step 1: Prepare And Marinate The Wings
Start by patting the wings dry with paper towels to remove excess moisture; this helps the marinade and coating cling better. Place the wings in a large bowl or zip-lock bag, then pour in the buttermilk. Add salt, black pepper, and hot sauce if using, and mix well so every piece is coated. Cover the bowl or seal the bag, then refrigerate for at least 3–4 hours, though overnight marination gives the best flavor and tenderness. The longer they sit in buttermilk, the more flavorful and juicy the wings will become.
Step 2: Make The Crispy Coating
In a separate large bowl or shallow dish, combine the flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, cayenne, and dried herbs. Whisk or mix thoroughly to distribute the spices evenly throughout the flour mixture. Cornstarch is especially helpful for creating a shatteringly crisp crust because it reduces the gluten density in the coating. Taste a pinch of the flour mixture (just the dry mix) to ensure the seasoning is balanced slightly salty and flavorful since this will be the outer layer of the wings.
Step 3: Dredge The Wings For Maximum Crunch
Remove the wings from the refrigerator and let them sit at room temperature for 15–20 minutes so they are not ice-cold when cooking. Working in batches, lift each wing out of the buttermilk, letting the excess drip off without wiping it completely. Toss the wing in the flour mixture, pressing the coating firmly onto the surface so it adheres and forms little craggy bits that will turn extra crispy when cooked. Place coated wings on a tray or rack and let them rest for 10–15 minutes; this rest time helps the coating set and reduces the chances of it falling off during frying or baking.
Step 4A: Deep-Frying The Wings
To deep-fry, pour enough oil into a deep, heavy-bottomed pot or fryer so the wings can be submerged without overflowing. Heat the oil to about medium-high (roughly 170–180°C or 340–360°F); too low and the coating will absorb oil and turn greasy, too high and the outside will burn before the inside cooks. Carefully add a few wings at a time, avoiding overcrowding the pot so the oil temperature stays stable. Fry each batch for about 8–12 minutes, depending on the size of the wings, until they are deep golden brown and cooked through, then transfer them to a wire rack or paper towels to drain. Always allow the oil to return to temperature between batches for consistent crispiness.
Step 4B: Baking Or Air-Frying Option
For a lighter version, you can bake or air-fry the buttermilk wings instead of deep-frying. Preheat the oven to around 220°C (425°F) and line a baking tray with parchment paper or lightly oil a wire rack set over a tray. Arrange the coated wings in a single layer, drizzle or spray lightly with oil, and bake for about 35–45 minutes, turning once halfway, until golden and cooked through. In an air fryer, cook at about 190–200°C (375–390°F) for 20–25 minutes, shaking the basket or flipping the wings halfway. While this method may be slightly less rich than deep-frying, the combination of buttermilk, coating, and high heat still yields a satisfyingly crisp texture.
Step 5: Toss, Season, And Serve
Once the wings are cooked, you can leave them as they are crispy and lightly seasoned or toss them in your favorite sauce for extra flavor. For a dry-style finish, sprinkle a little extra salt, pepper, and a squeeze of lemon juice while they are still hot, then garnish with chopped fresh herbs like parsley or coriander. For sauced wings, quickly toss them in a bowl with buffalo sauce, honey-garlic glaze, BBQ sauce, or a spicy chilli-garlic mix, ensuring they are coated evenly. Serve immediately with chilled dips such as ranch or blue cheese dressing and crunchy vegetable sticks like carrot and celery for contrast. These wings are best enjoyed hot, when the crust is at peak crispiness and the inside is still steaming and juicy.
Tips For Perfect Crispy Buttermilk Wings Every Time
First, avoid skipping the marination step, because buttermilk is the key to tenderness and flavor. Second, letting the coated wings rest before cooking gives the flour a chance to hydrate slightly and bond to the surface, which prevents the crust from flaking off. Third, maintaining consistent high heat during frying or baking is crucial to achieving a crisp exterior without drying out the meat. Finally, avoid covering freshly cooked wings immediately, because trapped steam can soften the crust; instead, rest them on a wire rack for a few minutes before serving so they stay crunchy as long as possible.
