Crispy Fried Chicken Wings (Breaded and Sauced)
Growing up, we lived out in the country — and while we still live in the same area, it's funny how it doesn’t feel quite so rural anymore. Back then, though, there weren’t really any restaurants in our little town. We didn’t eat out much, not just because there weren’t options, but because it simply wasn’t in the budget. Every now and then we’d make a stop at McDonald’s, and that felt like a treat, but I honestly didn’t even know casual dining restaurants were a thing.
That all changed when my brother started dating Freedom — who’s now my sister-in-law — way back in the ninth grade. Her family went out to eat all the time and introduced us to Chinese food and other things. Before Freedom I had no idea that there were restaurants fully devoted to chicken wings. The chicken wings I’d experienced were fried by my Mama in a big silver electric frying pan.
If we had wings, it meant she’d seasoned them up and fried them to crispy perfection — no breading, just golden, juicy, flavorful chicken. This recipe is the same one she always made, and it’s the one I still make today. You can sauce ’em however you like — Carolina Gold, Buffalo, Teriyaki are my favorite!
Prep Time: 5 minutes
Cook Time: 8-10 minutes per batch
Ingredients:
🐔 For the Wings:
2½ to 3 lbs chicken wings (split into drums and flats, tips removed if you like)
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp smoked paprika
½ tsp onion powder
1 cup buttermilk (or whole milk + 1 tsp vinegar or lemon juice)
Peanut, vegetable, or canola oil (for frying)
🧂 Classic Breading:
1½ cups all-purpose flour
½ cup cornstarch (for extra crunch!)
1 tsp salt
1 tsp paprika
½ tsp garlic powder
½ tsp black pepper
🌶️ Spicy Breading Option (Alternate):
Use the same as above, but add:
1 tsp cayenne pepper
½ tsp chili powder
1 tsp hot sauce added to buttermilk soak
🍯 Sauce Options (choose your favorite):
Teriyaki Glaze – thick bottled sauce (like Kikkoman or Soy Vay)
Carolina Gold BBQ – tangy mustard-based BBQ sauce (Shealys, Po Boys, Lillie’s Q, Duke’s or Maurice’s Southern Gold)
Buffalo Sauce – classic wing sauce like Frank’s RedHot Buffalo Wings Sauce
Optional garnishes:
Green onions or sesame seeds (for Teriyaki)
Pickles or white bread (for Carolina-style)
Celery and ranch (for Buffalo)
🔥 Instructions:
1. Marinate the Wings:
In a large bowl, toss wings with salt, pepper, garlic powder, paprika, and onion powder.
Pour in the buttermilk and let them soak for at least 30 minutes (or up to 4 hours in the fridge).
2. Bread the Wings:
In a shallow bowl, mix the flour, cornstarch, and seasoning (or spicy version).
Remove wings from buttermilk and dredge each one in the flour mix, pressing to coat well.
Set aside on a wire rack for 10–15 minutes to help the coating stick.
3. Fry the Wings:
Heat oil in a deep fryer or heavy pot to 350°F.
Fry wings in batches for 8–10 minutes, until golden brown and cooked through (165°F internal temp).
Drain on a wire rack or paper towels.
4. Sauce 'Em Up:
While wings are still warm, toss in your sauce of choice:
🍗 Flavor Finishes:
🟡 Carolina Gold BBQ Wings
Toss crispy wings in warm Carolina Gold sauce. Serve with pickles and white bread for that classic Southern touch.
🔴 Buffalo Wings
Toss in warm buffalo sauce (melt in 1 tbsp butter for extra richness). Serve with celery and ranch or blue cheese.
🌸 Teriyaki Wings
Toss in thick teriyaki glaze. Garnish with sesame seeds and chopped green onions if you’re feeling fancy.
👉 Pro tips
Leftover wings reheat great in the air fryer or oven at 375°F for 6–8 minutes.
