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

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Classic Hot Wings

Recipe courtesy of Ree Drummond

Buffalo Wings

Recipe courtesy of Alton Brown

Grilled Buffalo Wings

Recipe courtesy of Katie Lee

Teriyaki Chicken Wings

Recipe courtesy of Tyler Florence

Chicken Nachos

Recipe courtesy of Ree Drummond

Buttermilk Fried Chicken

Recipe courtesy of Ina Garten

Fried Chicken

Recipe courtesy of Alton Brown

Extra-Crispy Indian Spiced Chicken Wings

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories