Description
Crispy ranch chicken wings deliver a mouthwatering explosion of flavor that dances between crunchy exterior and zesty dipping sauce. Southern-style cooking meets modern comfort, inviting you to savor each perfectly seasoned, golden-brown bite with pure culinary delight.
Ingredients
Scale
Main Protein:
- 2 pounds (907 grams) chicken wings
Coating and Seasoning:
- 1 cup (120 grams) all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Wet Ingredients:
- 1 cup (240 milliliters) buttermilk
- Vegetable oil, for frying
Instructions
- Immerse chicken wings in buttermilk bath, ensuring complete coating for maximum flavor absorption and tenderizing effect.
- Marinate wings in refrigerator for minimum 1 hour, preferably overnight to enhance moisture and taste profile.
- Create seasoned flour mixture by combining flour, salt, black pepper, paprika, garlic powder, and cayenne pepper in shallow dish.
- Remove wings from buttermilk, allowing excess liquid to drip off, then thoroughly dredge each piece in seasoned flour blend.
- Shake off surplus flour, ensuring even, light coating for optimal crispiness.
- Heat vegetable oil in large, deep skillet or Dutch oven to 375°F, maintaining consistent temperature for perfect frying.
- Carefully lower coated wings into hot oil, avoiding overcrowding to maintain oil temperature and prevent soggy texture.
- Fry wings for 10-12 minutes, turning occasionally, until golden brown exterior develops and internal temperature reaches 165°F.
- Transfer fried wings to wire rack lined with paper towels to drain excess oil and preserve crunchiness.
- Prepare cool ranch dip by mixing ranch dressing, fresh herbs, and optional hot sauce for complementary flavor.
- Serve wings immediately while piping hot, accompanied by chilled ranch dipping sauce.
Notes
- Marinate chicken wings in buttermilk for maximum tenderness and flavor absorption, allowing the acidity to break down proteins and create a more succulent texture.
- Opt for full-fat buttermilk to ensure a richer coating and more robust flavor profile that helps the breading stick better during frying.
- Pat wings completely dry before breading to achieve extra crispy exterior, preventing excess moisture from making the coating soggy and ensuring a satisfying crunch.
- Consider using a wire rack when draining fried wings to maintain crispiness by preventing steam buildup and keeping the bottom of the wings from getting soggy.
- Prep Time: 1 hour
- Cook Time: Not specified
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 435 kcal
- Sugar: 0 g
- Sodium: 335 mg
- Fat: 30 g
- Saturated Fat: 7 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 95 mg