Crispy Fried Chicken Wings (Buttermilk & Pickle Juice Marinade)
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If you’re looking for the ultimate Crispy Fried Chicken Wings, you’ve found them. These homemade wings start with a flavorful buttermilk and pickle juice marinade before being coated in seasoned flour and fried until perfectly golden and crunchy. They’re everything you want in a fried wing, crispy on the outside, juicy in the middle, and packed with flavor in every bite.
I love serving them with my Homemade Dill Pickle Ranch Dressing, but they’re just as delicious with classic ranch, buffalo sauce, hot honey, or barbecue sauce.
Every Bite Starts With A Great Marinade
There are a lot of fried chicken wing recipes out there, but this is the one I keep coming back to whenever we want that classic crispy chicken without leaving the house.
The pickle juice gives the chicken just enough tang while helping tenderize the meat, and the buttermilk makes every bite incredibly juicy. Once they’re coated in seasoned flour and fried until golden brown, they’re the kind of wings that disappear before you even have a chance to sit down.
Whether you’re making them for football season, family movie night, backyard cookouts, or simply because you’re craving homemade fried chicken, this recipe delivers every single time.
Why You’ll Love These Crispy Fried Chicken Wings
- Extra crispy without using a heavy batter
- Juicy chicken thanks to the buttermilk marinade
- Pickle juice naturally tenderizes the meat
- Simple pantry ingredients
- Easy enough for beginner cooks
- Perfect for game day, parties, holidays, and family dinners
- Fries in just minutes
- Great with almost any dipping sauce
- Easy to customize with different seasonings
- Better than takeout
Ingredients Needed To Make Crispy Fried Chicken Wings
- Chicken Wings: Party-style chicken wings are my favorite because they’re already separated into flats and drumettes. This helps everything cook evenly and saves prep time. If you’re using whole wings, simply separate them before marinating.
- Pickle Juice: Pickle juice is one of the secret ingredients that makes these wings so tender. The acidity gently breaks down the chicken while adding a subtle tang that complements the buttermilk without overpowering the flavor.
- Buttermilk: Buttermilk keeps the chicken moist while helping the coating stick beautifully. It creates tender chicken with a crispy exterior and is one of the biggest reasons these wings fry up so well.
- All-Purpose Flour: Regular all-purpose flour creates a light, crunchy crust that fries beautifully without becoming too thick or heavy.
- Smoked Paprika: Smoked paprika gives the coating a rich golden color while adding just a hint of smoky flavor.
- Kosher Salt: Salt seasons every layer of the coating and helps bring out the natural flavor of the chicken.
- Black Pepper: Fresh black pepper balances the richness of the fried coating while adding a little warmth.
- Eggs: The eggs create a sticky layer that helps the seasoned flour cling to the chicken for an even coating.
- Canola Oil: Canola oil has a neutral flavor and high smoke point, making it ideal for deep frying. Vegetable oil or peanut oil are also excellent choices.
How To Make Crispy Fried Chicken Wings
- In a large bowl or sealable container, whisk together the buttermilk and pickle juice until combined. Add the chicken wings, making sure they’re completely coated. Cover and refrigerate for at least one hour or up to ten hours.
- Fill a heavy-bottomed Dutch oven or large stock pot with about three inches of oil. Heat the oil over medium heat until it reaches 350°F.
- In one shallow bowl, whisk together the flour, smoked paprika, kosher salt, and black pepper. In a second bowl, beat the eggs until smooth.
- Remove the wings from the marinade and allow the excess liquid to drip away. Dip each wing into the beaten eggs before coating it well in the seasoned flour mixture.
- Working in small batches, carefully lower the wings into the hot oil. Fry for about 6 to 8 minutes, or until the coating is deep golden brown and the internal temperature reaches 165°F.
- Transfer the wings to a wire rack or paper towel-lined baking sheet. Sprinkle lightly with kosher salt while they’re still hot.
- Serve and enjoy!
Why Marinate Chicken Wings In Pickle Juice?
- Marinating chicken in pickle juice has become popular for good reason. The mild acidity helps tenderize the chicken without making it mushy, while adding just enough tang to enhance the flavor.
- Combined with buttermilk, the marinade creates incredibly juicy chicken that stays moist during frying. The result is a wing that’s crispy on the outside and tender inside with flavor that goes all the way through instead of sitting only on the coating.
- If you’ve never tried pickle juice in a chicken marinade before, this recipe is the perfect place to start.
Tips For The Best Crispy Chicken Wings
- Keep the oil at 350°F for the crispiest coating.
- Fry in small batches so the oil temperature doesn’t drop.
- Let excess marinade drip off before breading.
- Don’t stack freshly fried wings. A wire rack keeps them crisp.
- Sprinkle with kosher salt immediately after frying.
- Always check for an internal temperature of 165°F before serving.
What To Serve With Crispy Fried Chicken Wings
- Homemade Dill Pickle Ranch Dressing
- French fries
- Onion rings
- Creamy coleslaw
- Mexican street corn salad
- Potato salad
- Celery and carrot sticks
- Cornbread
- Baked beans
Storage & Freezing
- Store leftover wings in an airtight container in the refrigerator for up to 4 days.
- To freeze, allow the wings to cool completely before placing them in a freezer-safe bag or airtight container. Freeze for up to 3 months.
- For the crispiest leftovers, reheat in a 375°F oven or air fryer until heated through. Avoid microwaving if possible, as it softens the crispy coating.
Best Oil for Frying Chicken Wings
The best oil for frying chicken wings is one with a high smoke point and a neutral flavor. This allows the wings to cook evenly while developing that crispy, golden crust without adding an overpowering taste.
Here are a few great options:
- Canola Oil: My favorite choice because it’s affordable, neutral in flavor, and fries beautifully.
- Peanut Oil: Produces an exceptionally crispy coating and has a high smoke point. Avoid if serving anyone with peanut allergies.
- Vegetable Oil: A budget-friendly option that works well for deep frying.
- Avocado Oil: A premium option with one of the highest smoke points available.
Whichever oil you choose, keep it around 350°F while frying. If the oil gets too cool, the coating absorbs excess oil and becomes greasy. If it’s too hot, the coating browns before the chicken finishes cooking.
Crispy Fried Chicken Wings Recipe
Equipment
- Large bowl or sealable container
- Measuring cups/spoons
- Two shallow breading bowls
- Dutch oven or heavy-bottomed stock pot
- Tongs
- Paper towels
Ingredients
Marinade
- 1/2 cup pickle juice
- 2 cups buttermilk
- 3 pds party-style chicken wings
Breading
- 2 cups all-purpose flour
- 1 tsp smoked paprika
- 2 tsp kosher salt
- 1 tsp black pepper
- 3 large eggs
- Canola oil, for frying
Instructions
- In a large bowl or sealable container, whisk together the pickle juice and buttermilk. Add the chicken wings, making sure they are completely coated. Cover and refrigerate for at least 1 hour or up to 10 hours.
- Fill a Dutch oven or heavy-bottomed pot with about 3 inches of canola oil. Heat over medium heat until the oil reaches 350°F.
- In one shallow bowl, whisk together the flour, smoked paprika, kosher salt, and black pepper.
- In a second bowl, whisk the eggs until smooth.
- Remove the wings from the marinade and allow any excess liquid to drip off.
- Dip each wing into the beaten eggs, then coat thoroughly in the seasoned flour mixture. Place on a plate and repeat with the remaining wings.
- Working in batches of about 6 wings, carefully lower them into the hot oil. Avoid overcrowding the pot.
- Fry for 6 to 8 minutes, or until the coating is deep golden brown and the wings reach an internal temperature of 165°F.
- Transfer the wings to a wire rack or paper towel-lined baking sheet. Sprinkle lightly with kosher salt while still hot.
- Serve with your favorite dipping sauce.
Notes
- Marinate for at least one hour, but no longer than ten hours for the best texture.
- Always fry in small batches to keep the oil temperature consistent.
- A wire rack helps keep the coating crisp much better than stacking wings on paper towels.
- Let excess marinade drip off before breading so the coating stays light and crispy.
- Use an instant-read thermometer to verify the wings reach 165°F.
Nutrition
Commonly Asked Questions
You can marinate these wings for up to 10 hours, but I don’t recommend leaving them overnight if it goes beyond that. The pickle juice and buttermilk are acidic, and too much time can start to affect the texture of the chicken.
Pickle juice helps tenderize the chicken while adding a subtle tangy flavor. Combined with buttermilk, it creates juicy chicken that stays moist during frying without tasting overly pickled.
Buttermilk is highly recommended because it tenderizes the chicken and helps the breading stick. If needed, you can make a substitute by stirring 2 tablespoons of lemon juice or white vinegar into 2 cups of milk and letting it sit for about 10 minutes.
Place the cooked wings on a wire rack instead of stacking them on paper towels. This allows air to circulate around the coating and keeps it crisp. If making multiple batches, keep finished wings warm on a wire rack in a 200°F oven.
Too much marinade left on the chicken or moving the wings too soon after adding them to the oil can cause the coating to separate. Let the excess marinade drip off, press the flour onto the wings, and avoid turning them for the first few minutes of frying.
Yes. Once the oil has cooled completely, strain it through a fine-mesh sieve or cheesecloth to remove any crumbs. Store it in a sealed container and reuse it a few more times for frying, as long as it still smells fresh and isn’t dark or smoky.
Yes. Fry the wings until fully cooked, cool completely, then refrigerate. Reheat in a 375°F oven or air fryer until hot and crispy before serving.
Chicken wings are safe to eat when they reach an internal temperature of 165°F in the thickest part of the meat.
You can, but thaw them completely and pat them dry before marinating. Excess moisture can dilute the marinade and make it harder for the breading to stick.
