If you're in the mood for classic comfort food with a crispy, golden twist, these Old-Fashioned Fried Chicken Wings are just what you need. With a perfectly seasoned crust and juicy meat, they're a true crowd-pleaser that takes you back to the good old days of home-cooked meals.
The secret to these wings starts with buttermilk, which tenderizes the meat and adds a subtle tang. Chicken wings are the star, providing the perfect mix of juicy meat and crispy skin. Our flour and cornmeal blend creates that crave-worthy crunch. Paprika lends a mild smokiness, while garlic powder and onion powder add aromatic depth. Salt and black pepper balance the flavors, and vegetable oil is ideal for frying, giving a neutral taste without overpowering the spices.
These wings are fantastic on their own, but serving them with a side of creamy coleslaw or a tangy potato salad makes for a complete meal. For a little heat, pair them with your favorite hot sauce or a homemade honey mustard dip.
First things first, grab a large bowl and toss in your chicken wings with buttermilk. Give them a good stir to ensure they're all coated nicely, and then let them marinate in the refrigerator for at least an hour. This step is crucial for those juicy, tender wings.
While the wings are soaking up flavor, in another bowl, mix the flour, cornmeal, paprika, garlic powder, onion powder, salt, and pepper. This dry mix will form that irresistible crispy coating, so make sure everything's well blended.
Heat your vegetable oil in a deep fryer or a large skillet until it reaches about 350°F. It's important to get the oil hot enough for a perfect fry. While the oil's heating, dredge each wing in the flour mixture, ensuring every nook and cranny is coated. You want a good layer to get that crunch.
Carefully place the wings in the hot oil, being cautious of any splatters. Fry them for about 8-10 minutes. You'll know they're done when they turn a beautiful golden brown and are cooked through. Use a slotted spoon to remove them and let them drain on paper towels to get rid of any excess oil.
With the hard part done, it's time to serve them up hot and enjoy the fruits of your labor.
Share