Tee's Fried Chicken Wings
Time to complete
2¾ hours
Serving size
4 to 6
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What You Need
Ingredients
Preparation
For next-level fried chicken wings, Chef Tiana Gee packs her buttermilk marinade with 11 bold spices and seasonings. The result? Juicy, deeply flavorful meat that’s perfect for sharing. New to frying? Don’t worry—we’ve got 8 essential tips to set you up for crispy, golden success.
*This recipe originally ran stateside on HexClad.com.
- Marinate the Chicken. In a large bowl, whisk the buttermilk, mustard, hot sauce, spices, Worcestershire sauce, and 1 teaspoon each salt and pepper. Add the chicken wings and stir to coat. Cover and refrigerate for at least 2 hours or up to overnight.
- Prepare the Dredge. In a large, shallow dish, mix the flour, cornstarch, baking powder, garlic powder, onion powder, paprika, 1 teaspoon salt, and ½ teaspoon pepper.
- Fry the Chicken. In a HexClad 7QT/6.6 L Hybrid Deep Sauté Pan/Chicken Fryer, heat about 1 inch/2.5 cm oil (about 10 cups/2.5 L oil) to 350°F/175°C.
- Working with one piece at a time, remove the chicken from the marinade (do not shake off excess) and dredge in flour mixture, pressing so it adheres all over. Transfer coated chicken to a baking sheet.
- Working in batches, fry chicken pieces, turning once until golden brown and fully cooked, 10 to 12 minutes. Repeat with remaining chicken pieces. Transfer cooked chicken to a wire rack or paper towel set over a rimmed baking sheet and sprinkle with salt.
