The Ultimate Buttermilk-Brined Fried Chicken Wings - Casa M Spice Co
★ Issue CMSC·23–002 · Published 03 Nov 2023
AmericanchickenMain

The Ultimate Buttermilk-Brined Fried Chicken Wings.

Buttermilk brine and double dredge lock in crispy skin and juicy meat—24 hours and a hot skillet is all you need

PREP 30 min
COOK 45 min
TOTAL 25:30h h
SERVES —  
HEAT hot
BLEND RATING 4.9 140 reviews · Chain Reaction®
Jump to Recipe 🖶 Print
Made with Chain Reaction®Shop
You'll need
Mixing bowl

Buttermilk brine and double dredge lock in crispy skin and juicy meat—24 hours and a hot skillet is all you need

Ingredients

Ingredients

  • FOR THE BUTTERMILK BRINE:
  • 1 quart buttermilk
  • 1 Tablespoon Casa M Spice Co® Uncontrolled Chain Reaction®
  • 1 Tablespoon Casa M Spice Co® Texas Twister®
  • 1 teaspoon black pepper, freshly ground
  • 1 Tablespoon salt
  • 24 party wing pieces
  • PULLING IT ALL TOGETHER:
  • 2 cups whole wheat flour
  • 2 cups all purpose flour
  • 2 Tablespoons Casa M Spice Co® Texas Twister®
  • 1 teaspoon black pepper, freshly ground

Method

  1. 01

    Mix buttermilk brine ingredients

    5 min

    Whisk until the Casa M spices and salt dissolve completely into the buttermilk—no grit on the bottom of the bowl means your brine is ready to work.

  2. 02

    Rinse and drain wings, add to bag with brine

    5 min

    Submerge every wing piece so the brine makes full contact with the meat; seal the bag and refrigerate for at least 8 hours, or up to 24 for maximum flavor penetration and tenderizing.

  3. 03

    Marinate wings in buttermilk brine for 24 hours

    1440 min

    Refrigerate during marination.

  4. 04

    Mix fry coating ingredients in baking dish

    5 min

    Combine both flours with a pinch more of each Casa M spice so your coating has flavor that stands up to the brine's boldness—taste a tiny pinch of the dry mix to confirm it sings.

  5. 05

    Bread all wings and press firmly

    20 min

    Press hard until no wetness comes through, knock off excess.

  6. 06

    Rest breaded wings on wire rack for 60 minutes

    60 min

    Critical for coating adhesion.

  7. 07

    Preheat deep fryer to 375°F

    10 min

    Can overlap with final resting period.

  8. 08

    Fry wings in batches for 6-8 minutes each

    35 min

    Assumes 3-4 batches for 24 wings, avoiding overcrowding.

  9. 09

    Drain and cool fried wings

    5 min

    Let them rest on a wire rack so air circulates underneath and keeps the skin crispy; if they're still steaming after 5 minutes, give them another few before serving.

From Mike's Notebook

01

The 60-minute rest before frying lets the coating fully set—skip it and your crust won't hold.

02

Press the breading hard enough that no moisture bleeds through, or it'll separate in the oil.

03

Fry in batches small enough that oil temperature doesn't drop below 365°F mid-cook.

Cooked It?

Tell us how it went.