Instructions
step 1 In a large bowl, mix the buttermilk and hot sauce (if using), then add the chicken wings and marinate for at least 2 hours or overnight in the refrigerator.
step 2 In another bowl, combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne, white pepper, salt, and black pepper.
step 3 Remove wings from buttermilk, letting excess drip off, then dredge in the seasoned flour mixture. Press to coat well.
step 4 Place the coated wings on a tray and let them rest for 10-15 minutes to help the coating stick.
step 5 Heat oil in a deep fryer or heavy pot to 350°F (175°C).
step 6 Fry the wings in batches for 8-10 minutes, turning occasionally, until golden brown and fully cooked.
step 7 Remove and drain on paper towels.
step 8 Let the wings rest for 5 minutes before serving for the crispiest texture.
Storage and Reheating Tips
Store any leftover fried wings in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer or 375°F (190°C) oven for 10-12 minutes to restore crispiness. Avoid microwaving as it softens the crust.
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