CRISPY SOUTHERN PAN FRIED CHICKEN WINGS RECIPE COOKING WITH JUDY CALDWELL

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt provides a similar tanginess with fewer calories.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a high smoke point.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Sugar syrup is a cost-effective sweetener.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber but may be more expensive.

Marinate chicken wings in buttermilk for at least 2 hours or overnight in the refrigerator.

Combine flour, cornstarch, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper in a large bowl.

Remove chicken wings from buttermilk and let excess drip off.

Dredge wings in the flour mixture, ensuring they are fully coated.

Heat vegetable oil in a large skillet over medium heat until shimmering.

Add wings in a single layer, being careful not to overcrowd the pan.

Fry wings for about 10-12 minutes, turning occasionally, until golden brown and crispy.

Use a thermometer to check that the internal temperature reaches 165°F.

Remove wings from the skillet and drain on paper towels.

Toss hot wings in a mixture of hot sauce and honey for flavor.

Garnish with chopped parsley before serving.

Serve with your favorite dipping sauce.

Cooking Techniques

Spice Level:

Allergens