Crispy Buttermilk Fried Chicken Wings

Whole chicken wings marinated in seasoned buttermilk, shaken in a Durtty Bird crust, and fried until golden and crispy.

These wings get their flavor in two places. Straight Drop Seafood Boil seasons the buttermilk bath so every bite is flavorful, then Durtty Bird Rub brings a savory finish to the crispy flour and cornstarch crust.

Total Time: 1 hour 15 minutes
Yield: 8 whole chicken wings

Ingredients

For the seasoned buttermilk bath

• 8 whole chicken wings
• 1 1/2 cups buttermilk
• 1 large egg
• 1 tablespoon Straight Drop Seafood Boil
• 1 tablespoon hot sauce

For the crispy coating

• 2 cups all purpose flour
• 1 cup cornstarch
• 1 1/2 tablespoons Durtty Bird Rub
• 3/4 teaspoon baking powder

For frying

• Oil for frying, such as vegetable, canola, or peanut oil

Instructions

1. Marinate the wings. Add the buttermilk, egg, Straight Drop Seafood Boil, and hot sauce to a large bowl. Whisk until smooth. Add the wings, turn to coat, cover, and refrigerate for 45 minutes.
2. Make the coating. Add the flour, cornstarch, Durtty Bird Rub, and baking powder to a large zip top bag. Seal the bag and shake until the seasoning is evenly mixed.
3. Shake the wings. Lift one wing from the buttermilk, letting the excess drip back into the bowl. Drop it into the bag, seal the bag, and shake until coated. Set the wing on a wire rack. Repeat with the remaining wings, then let them rest for 10 minutes.
4. First fry. Pour 1 1/2 to 2 inches of oil into a deep, heavy pot and heat it to 325°F. Fry the wings in batches for 10 to 12 minutes, turning as needed. Move the wings back to the wire rack.
5. Finish hot. Raise the oil to 375°F. Return the wings to the oil for 2 to 3 minutes, until deeply golden and crisp. The chicken should reach at least 175°F near the bone.
6. Serve right away. Let the wings drain briefly on the rack, then serve while the crust is at its crispiest.

The Seasoning Pair

These two products do different jobs, and that is what makes the wings pop.

Straight Drop Seafood Boil Stir it into the buttermilk bath to season the chicken before it ever hits the oil. Shop Straight Drop Seafood Boil

Durtty Bird Rub Mix it into the coating for the savory, seasoned crust that makes these wings hard to put down. Shop Durtty Bird Rub

Recipe Notes

• Fry in batches and do not crowd the pot. Keeping space between the wings helps the oil stay hot and the crust stay crisp.
• A wire rack is better than paper towels for the rest and drain time because it keeps the crust from steaming.
• If your whole wings are very large, give them an extra minute or two during the first fry before the final crisp.
• Use a thermometer. The wings are ready once they reach at least 175°F near the bone.