Recipe courtesy of Sandra Lee
Save Recipe Print
Total:
2 hr 40 min
Prep:
15 min
Inactive:
2 hr
Cook:
25 min
Yield:
24 wings
Level:
Intermediate

Ingredients

Directions

Rinse and pat dry the chicken wings. Scatter the wings in a single layer in a shallow pan or bowl. Mix together the buttermilk and hot sauce in a large bowl and pour over the top of the chicken wings to coat completely. Cover and refrigerate at least 2 hours and up to 5 hours.

Using a deep-fryer or a large heavy-bottomed pot heat enough oil to come halfway up the sides of the pot.

Combine the flour with seasonings in a large plastic bag. Coat the chicken wings by tossing them in the bag and shaking off the excess. Fry the wings in batches until chicken is golden brown very crispy and cooked completely through, about 6 to 8 minutes. Drain on a paper town lined sheet pan and season with salt and pepper, if desired, while wings are hot. Transfer to a serving platter and serve.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Classic Hot Wings

Recipe courtesy of Ree Drummond

Chicken Nachos

Recipe courtesy of Ree Drummond

Caribbean Chicken Wings

Recipe courtesy of Sunny Anderson

Spicy Chicken Wings

Recipe courtesy of Danny Edwards

Sticky Baked Chicken Wings

Recipe courtesy of Giada De Laurentiis

Ranch-Chipotle Chicken Wings

Recipe courtesy of Food Network Kitchen

Buffalo-Style Chicken Wings

Recipe courtesy of Food Network Kitchen

Wings for Wings in a Pigskin

Recipe courtesy of Tailgate Warriors

Buffalo Turkey Wings

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories