Instructions
Step 1: Pat your chicken wings dry with paper towels and place them in a bowl with the buttermilk. Stir to coat evenly and let soak for at least 30 minutes, or up to 4 hours in the refrigerator.
Step 2: In a shallow dish, whisk together the flour, panko breadcrumbs, paprika, garlic powder, onion powder, salt, and black pepper.
Step 3: Working with one wing at a time, remove it from the buttermilk and coat thoroughly in the flour mixture, pressing gently so the coating adheres well.
Step 4: Heat oil in a deep skillet or Dutch oven to 350°F. Carefully place the coated wings into the hot oil in batches, being careful not to overcrowd the pan.
Step 5: Fry for 12 to 15 minutes until golden brown and crispy, turning halfway through for even cooking. Transfer finished wings to a paper towel-lined plate.
Step 6: For the ranch dip, whisk together mayo, sour cream, parsley, garlic powder, lemon juice, salt, and pepper in a small bowl until smooth and creamy.
Step 7: Arrange lettuce leaves on a serving platter, pile the hot crispy wings on top, and serve with the ranch dip alongside.
Storage and Reheating Tips
Store leftover wings in an airtight container in the refrigerator for up to 3 days. The ranch dip will keep separately for the same duration.
To reheat, place wings on a baking sheet and bake at 375°F for about 8 to 10 minutes until heated through and crispy again. Avoid using the microwave, as it can make the coating soggy.
You can also freeze cooked wings for up to 1 month. Thaw overnight in the refrigerator before reheating for best results.
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