Appetizers
This Publix chicken wings recipe delivers the same legendary crunch and flavor without the deep-frying mess. The secret lies in a buttermilk marinade and high-heat baking technique that creates a crispy exterior while keeping the meat juicy inside.
I've perfected this method after testing dozens of variations—no fryer required, just restaurant-quality results.
The process starts with tenderizing the wings in buttermilk and spices, then baking them until golden brown. This approach gives you the same satisfying crunch as traditional fried wings, but with less oil and cleanup.
The wings stay crispy even after sauce application, which is key for that signature Publix experience.
What you'll end up with is wings that are perfectly seasoned, crispy on the outside, and tender on the inside—ready to be tossed in your favorite sauce. The buttermilk marinade adds a subtle tang that balances the richness, while the high-heat baking ensures that crispy texture we all love.
This method works for any wing flavor profile.
Serve with classic dipping sauces like buffalo, honey garlic, or BBQ for that authentic Publix-style spread. The beauty of this recipe is its versatility—great for game day, parties, or even a quick weeknight snack. Let's get started on making wings that'll have everyone asking for seconds.
Ingredients for publix chicken wings
These simple ingredients transform into Publix-style wings with crispy perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Wings 🍗 | 3 lb | Split into drumettes and flats |
| Buttermilk 🥛 | 1 ½ cups | Full-fat for best flavor |
| All-Purpose Flour 🌾 | 1 cup | For dredging wings |
| Hot Sauce 🌶️ | 2 tbsp | Like Frank's RedHot |
| Garlic Powder 🧄 | 2 tsp | Freshly ground preferred |
| Onion Powder 🧅 | 2 tsp | No lumps, measure carefully |
| Paprika 🌶️ | 1 tbsp | Smoked for extra depth |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly cracked |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Vegetable Oil 🫒 | 2 tbsp | For greasing pan |
| Cornstarch 🌾 | 2 tbsp | For crispy coating |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
The wings are the star here—Publix brand wings if you can find them, but any split wings work. Look for fresh, plump wings with no grayish spots. I usually grab mine from Costco when I'm doing a big batch, but the regular supermarket stuff works fine for a weeknight. The buttermilk? Full-fat is non-negotiable—it adds that signature tang that makes these wings stand out. If you're short on time, use whole milk with 1 tbsp vinegar as a quick swap, but trust me on the full-fat version.
No hot sauce? Sriracha or cayenne pepper at half the amount works in a pinch. The cornstarch is key for that extra crunch—don't skip it. Fresh garlic and onion powder make all the difference, but if you're in a hurry, garlic salt in a pinch (just reduce the regular salt). For the buttermilk marinade, let the wings soak for at least 30 minutes—this is where the magic happens. The lemon juice brightens everything up, so don't use bottled juice—fresh is worth the squeeze.
These wings reheat beautifully—just toss them back in the oven at 425°F for 5-7 minutes to restore that crisp. They keep well in the fridge for up to 3 days, though I rarely have leftovers. For game day, I double the batch and freeze half—portion them into single-serving bags so you can grab and bake as needed. The secret to keeping them crispy? Store them on a wire rack so they don't get soggy.
Why You'll Love This Recipe
- The secret’s in the double-dip: buttermilk tenderizes while the flour crust locks in flavor. That first bite—crunchy outside, juicy inside—is why I make these at least once a week. (Yes, even on a Tuesday night.)
- Pantry-Only Magic: I swear by this recipe because it uses stuff I already have—no fancy marinades or specialty ingredients. That buttermilk dip? Just flour, salt, and a splash of hot sauce mixed in. My kids call it "the easy win" because it never fails.
- Crispy-Creamy Balance: The secret’s in the double-dip: buttermilk tenderizes while the flour crust locks in flavor. That first bite—crunchy outside, juicy inside—is why I make these at least once a week. (Yes, even on a Tuesday night.)
- Game Day Staple: Football season? Super Bowl? Rainy Sunday? These wings handle it all. Serve with celery and ranch for the classic vibe, or toss them in a bowl with rice and hot sauce for a quick dinner. They’re my go-to when I don’t want to think too hard.
Step-by-step instructions for buttermilk-baked chicken wings
Here's how to bake wings with that signature Publix crunch—no deep fryer needed.
Prep the Wings for Maximum Crisp
Pat the 3 lb chicken wings dry with paper towels—get them as dry as possible. This step is crucial because any moisture will prevent the coating from sticking properly. Separate the wings into drumettes and flats, discarding any excess fat or bone fragments. Arrange them on a rimmed baking sheet in a single layer, leaving about 1 inch between each piece so they cook evenly.
In a small bowl, whisk together the 1.5 cups buttermilk, 2 tbsp hot sauce, and 1 tbsp lemon juice until smooth. This tangy marinade will tenderize the wings and give them that signature Publix flavor. Pour the mixture into a large resealable plastic bag and add the wings. Seal the bag and massage it gently to coat all the wings completely. Let them marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
Create the Crispy Coating
In a medium bowl, combine the 1 cup all-purpose flour, 2 tbsp cornstarch, 1 tbsp paprika, 2 tsp garlic powder, 2 tsp onion powder, 1.5 tsp salt, and 1 tsp ground black pepper. Whisk until there are no lumps—this ensures an even, crispy coating. The cornstarch is the secret to that extra crunch without deep frying.
Remove the wings from the buttermilk mixture and let any excess drip off. Working in batches if needed, shake off the excess marinade and then dredge each wing in the flour mixture, pressing gently to adhere the coating evenly. Place the coated wings back on the baking sheet, making sure they're not touching. Let them sit at room temperature for 10 minutes while you preheat the oven to 425°F.
Bake to Golden Perfection
Lightly grease the bottom of your baking sheet with 2 tbsp vegetable oil using a paper towel—this prevents sticking and adds to the crispiness. Place the baking sheet on the middle rack of your oven and bake the wings for 35-40 minutes, flipping them once halfway through the cooking time. You'll know they're done when they're golden brown and the internal temperature reaches 165°F.
I like to bake them in batches if I have a crowded oven—this ensures even cooking and prevents steam buildup. The wings should be crispy on the outside and tender on the inside. If they brown too quickly, tent them loosely with foil for the last 5 minutes of cooking to prevent burning.
Serve with Tangy Dipping Sauce
Let the wings rest for 5 minutes before serving—this allows the juices to redistribute and keeps them from drying out. The crispy coating will soften slightly during this time, but they'll still hold up beautifully. For an authentic Publix experience, serve with extra hot sauce or a simple ranch dip made with mayonnaise, sour cream, and a touch of buttermilk.
These wings are best enjoyed immediately while they're still crispy. If you need to reheat leftovers, spread them on a baking sheet and warm in a 350°F oven for 5-10 minutes until heated through. The secret to keeping them crispy is reheating quickly at high heat.
Pro Tips For Making Publix Chicken Wings
- PAT THE WINGS DRY: I learned this the hard way—wet wings steam in the buttermilk instead of absorbing it. Toss them in paper towels after washing, then let them sit uncovered for 10 minutes. The flour will stick better, and your crust won’t turn into soup.
- USE COLD BUTTERMILK: Straight from the fridge, not room temp. Cold buttermilk coats the wings more evenly and keeps the batter from turning into glue. Just dip and go—no need to wait. (Yes, even if you’re impatient like me.)
- DON’T OVERMIX THE BATTER: Stir the flour, buttermilk, and hot sauce just until combined—lumps are fine. Overmixing makes the wings dense and gummy. Think "marble cake" texture, not "wallpaper paste." Trust me, your bite will be lighter.
- BAKE IN BATCHES: Crowding the tray steams the wings instead of crisping them. Spread them in a single layer with 1 inch between each. If you’re short on space, bake two trays at once—just swap their positions halfway. Even heat = perfect wings.
Best sauces and condiments for publix chicken wings
Classic Buffalo Sauce
This tangy, spicy sauce is a Publix staple and pairs perfectly with your crispy wings. Mix ½ cup hot sauce (like Frank's RedHot), ¼ cup melted butter, and 1 tbsp honey for a balanced sweet-spicy kick.
Toss the wings in this sauce until fully coated, then garnish with extra crumbled blue cheese and chopped scallions. 🌶️
For extra richness, whisk in 1 tbsp sour cream at the end. Serve with a side of ranch dressing for dipping. If you want to make it ahead, store the sauce in the fridge for up to 1 week—just reheat it gently before tossing with wings.
Sweet Honey Garlic
This sauce brings a perfect balance of sweet and savory to your wings. Combine ½ cup honey, ¼ cup soy sauce, 2 tbsp minced garlic, and 1 tbsp rice vinegar.
Simmer for 5 minutes until thickened, then toss with the wings. Garnish with sesame seeds and thinly sliced green onions for a pop of color. 🍯
For a smoother sauce, blend the ingredients first. This flavor works great with both baked and air-fried wings. Store leftovers in an airtight container for up to 5 days in the fridge.
Smoky BBQ Glaze
For a smoky twist, blend ½ cup BBQ sauce (like Sweet Baby Ray's), 2 tbsp apple cider vinegar, and 1 tbsp smoked paprika. Brush this glaze over the wings after baking and broil for 2-3 minutes to caramelize the edges.
Finish with a sprinkle of crushed red pepper flakes for heat. 🔥
This sauce is best made fresh, but you can prep the base ahead and store it in the fridge for up to 3 days. The smoky flavor pairs beautifully with the crispy texture of the wings.
Creamy Ranch Dip
No wing spread is complete without a creamy dip! Mix ½ cup mayonnaise, ¼ cup sour cream, 1 tbsp buttermilk, 1 tsp dried dill, 1 tsp garlic powder, and ½ tsp onion powder.
Adjust seasoning to taste and chill for 30 minutes before serving. This dip cuts through the heat and adds a cool contrast. 🥛
For extra flavor, stir in 1 tbsp chopped chives or a dash of Worcestershire sauce. Store in an airtight container for up to 3 days in the fridge.
Spicy Sriracha Mayo
This easy dip adds a creamy, spicy kick to your wings. Mix ½ cup mayonnaise with 2 tbsp Sriracha, 1 tsp lime juice, and a pinch of salt.
Adjust the Sriracha to your spice preference. This dip is ready in 2 minutes and pairs perfectly with buffalo or honey garlic wings. 🌶️
For a smoky variation, add ½ tsp smoked paprika to the mix. Store in the fridge for up to 5 days—the flavors deepen over time!
Nutrition facts
Frequently asked questions
Can I use frozen chicken wings instead of fresh?
Yes, but thaw them completely first in the refrigerator for 24 hours. Pat them very dry before marinating—any excess moisture will prevent the coating from sticking properly. For best results, use fresh wings, but frozen works in a pinch if you plan ahead.
How do I get the wings extra crispy?
The secret is the cornstarch in the coating and proper baking technique. Spread wings in a single layer on the baking sheet and avoid overcrowding. Bake at 425°F with the oven rack in the middle position—this creates maximum airflow. For extra crunch, broil for 1-2 minutes at the end (watch closely!).
Can I make these wings in an air fryer?
Preheat your air fryer to 400°F and cook in batches for 12-15 minutes, shaking halfway. The air fryer gives you that crispy texture with less oil. Just reduce the cornstarch to 1 tbsp since air fryers create more natural crispiness.
What's the best way to store leftovers?
Store cooked wings in an airtight container with parchment paper between layers to maintain crispiness. They'll keep for 3 days in the fridge. For longer storage, freeze for up to 3 months. To reheat, bake at 375°F for 8-10 minutes on a wire rack for best results.
Can I make this recipe gluten-free?
Yes! Replace the all-purpose flour with 1 cup gluten-free flour blend plus 1 tbsp cornstarch. For extra crispiness, add 1 tbsp arrowroot powder to the coating. The buttermilk marinade remains safe for gluten-free diets as long as it's certified gluten-free buttermilk.