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Buttermilk Ranch Fried Wings
These Buttermilk Ranch Fried Wings are ultra crispy on the outside with juicy, tender meat inside, thanks to a tangy buttermilk and pickle juice marinade. Fried hot and fast until golden brown, they’re the perfect wing to pair with a cold, creamy ranch.
Ingredients
WINGS
- 2 lb chicken wings
- 1 cup buttermilk
- 1 cup pickle juice
- 2 eggs
BREADING
- 2 cups ranch seasoned crispy coating mix
FOR FRYING
- Oil for frying
FOR SERVING
- Ranch dressing
Instructions
- In a large bowl, whisk together buttermilk, pickle juice, and eggs until fully combined. Add the chicken wings, toss to coat evenly, cover, and refrigerate for at least 30 minutes or up to overnight for deeper flavor.
- Preheat a deep fryer or Dutch oven with 2–3 inches of oil to 375°F over medium-high heat. Remove the wings from the marinade, allowing excess liquid to drip off before dredging.
- Coat each wing thoroughly in the ranch seasoned crispy coating mix, pressing firmly to ensure an even, textured crust. Shake off any loose breading before frying.
- Fry the wings in batches for 6–7 minutes, maintaining the oil temperature between 350–375°F. Cook until deeply golden brown and the internal temperature reaches 180°F for tender, pull-apart meat.
- Transfer the wings to a wire rack to rest for several minutes, allowing excess oil to drain while keeping the crust crisp. Avoid stacking them to maintain maximum crunch.
- Serve immediately with ranch dressing or your favorite dipping sauce. Enjoy hot while the exterior is crispy and the inside is juicy and flavorful.
