Do I have to use buttermilk?
No, but it helps. Buttermilk tenderizes and gives the dredge something to grab. No buttermilk? Mix 1 cup milk + 1 tablespoon lemon juice or vinegar and let it sit 5 minutes. Plain yogurt thinned with a splash of water also works.
Why is my breading falling off?
Usually one of these: the wings were too wet, you skipped the rest after dredging, you crowded the pot, or the oil was not hot enough at the start. Let excess brine drip off (do not put dripping-wet wings in the dredge), press the coating on, rest 10 minutes until tacky, then fry in batches and let the oil return to temp between rounds.
What oil is best for frying wings?
Use a neutral oil with a high smoke point, like peanut, canola, vegetable, or avocado oil. Olive oil is not ideal here.
What temperature should the oil be?
Target 350°F for the first fry. If the temperature drops when you add wings, let it recover. For the second crisping fry, aim for 375°F.
Can I make these gluten free?
Yes. Swap the flour for a 1:1 gluten free all-purpose blend and keep the cornstarch. The texture stays impressively crisp.
How do I know the wings are done?
You are looking for 165°F in the thickest part of the wing before serving. Time can vary based on wing size and how well your oil temp rebounds between batches. If you do not have a thermometer, cut into the thickest drumette and check that the meat is no longer pink, but use a thermometer when possible.
