Ingredients:
For the Wings:
- Chicken wings: 2 pounds (split into drumettes and flats, tips removed)
- Salt: 1 teaspoon
- Black pepper: ½ teaspoon
- Garlic powder: 1 teaspoon
- Paprika: 1 teaspoon
- Baking powder: 1 tablespoon (for extra crispiness)
For the Coating:
- All-purpose flour: 1 cup
- Cornstarch: ½ cup (helps with crunch)
- Salt: ½ teaspoon
- Paprika: 1 teaspoon
- Cayenne pepper: ½ teaspoon (optional, for heat)
- Cold water or buttermilk: ½ cup (for a light batter, optional)
For Frying:
- Vegetable oil: Enough to fill a deep pot halfway
Optional Sauce (for tossing):
- Butter: ¼ cup
- Hot sauce: ½ cup
- Honey: 1 tablespoon (optional, for a sweet kick)
Instructions:
1. Prepare the Chicken Wings
- Rinse the wings and pat them dry with paper towels. Removing excess moisture helps with crispiness.
- In a large bowl, season the wings with salt, pepper, garlic powder, paprika, and baking powder. Toss to coat evenly.
2. Make the Coating
- In a shallow dish, combine the flour, cornstarch, salt, paprika, and cayenne pepper.
- (Optional) Add cold water or buttermilk to the flour mixture to create a light batter consistency, or skip this step for a dry coating.
3. Heat the Oil
- Heat the vegetable oil in a deep pot or fryer to 350°F (175°C). Use a thermometer to ensure consistent temperature.
4. Coat and Fry the Wings
- Dredge the wings in the flour mixture (or dip in batter if using), ensuring they are well-coated.
- Carefully place the wings into the hot oil in batches. Do not overcrowd the pot.
- Fry for 8–10 minutes, or until the wings are golden brown and crispy. The internal temperature should reach 165°F (74°C).
- Remove the wings with a slotted spoon and drain on a wire rack or paper towels.
5. Optional Sauce Toss
- Melt the butter in a saucepan over low heat, then stir in hot sauce (and honey if desired).
- Toss the crispy wings in the sauce until evenly coated.
6. Serve
Serve the wings hot with your favorite dipping sauces like ranch, blue cheese, or BBQ sauce. Pair with celery sticks for a classic touch!
Tips for Perfect Fried Wings:
- Double Fry for Extra Crispiness: After the first fry, let the wings rest for 5 minutes, then fry them again for 2–3 minutes.
- Marinate for Flavor: Marinate the wings overnight in buttermilk and spices for extra tenderness and flavor.
- Keep the Oil Temperature Steady: Fry in small batches to prevent the oil from cooling down.
These wings are guaranteed to become a crowd favorite. Crispy, juicy, and packed with flavor — what’s not to love?