Ingredients:
For the Wings:
Chicken wings: 2 pounds (split into drumettes and flats, tips removed)
Salt: 1 teaspoon
Black pepper: 1 teaspoon
Garlic powder: 1 teaspoon
Paprika: 1 teaspoon
Baking powder: 1 tablespoon (for ultimate crispiness)
For the Coating:
All-purpose flour: 1 cup
Cornstarch: ½ cup
Salt: ½ teaspoon
Cayenne pepper: ½ teaspoon (optional, for heat)
Water: ½ cup (or enough for a batter-like consistency)
For Frying:
Vegetable oil: Enough to fill a deep pot about halfway
Optional Sauce (for tossing):
Butter: ¼ cup
Hot sauce: ½ cup (Frank’s RedHot is classic)
Honey: 1 tablespoon (optional, for a sweet kick)
Instructions:
1. Prep the Wings
Pat the chicken wings dry with paper towels. Removing excess moisture ensures they crisp up nicely.
Season the wings with salt, pepper, garlic powder, and paprika. Toss to coat evenly.
Sprinkle baking powder over the wings and mix again. This is the secret to that ultra-crispy texture.
2. Prepare the Coating
In a bowl, mix the flour, cornstarch, salt, and cayenne pepper.
Slowly add water to the dry mixture, stirring until it forms a pancake-like batter. Add more water if needed.
3. Fry the Wings
Heat the oil in a deep pot or fryer to 350°F (175°C).
Dip each wing into the batter, letting the excess drip off, and carefully place it into the hot oil.
Fry the wings in batches to avoid overcrowding the pot. Cook for 7–9 minutes, or until golden brown and cooked through (internal temperature of 165°F/74°C).
Remove the wings with a slotted spoon and place them on a wire rack over a baking sheet to drain. This keeps them crispy.
4. Optional Sauce Toss
Melt butter in a small saucepan over low heat.
Stir in the hot sauce (and honey if using) until combined.
Toss the crispy wings in the sauce until fully coated.
5. Serve and Devour
Serve the wings hot with ranch or blue cheese dressing, celery sticks, or just on their own!
Pro Tips:
Double Fry for Extra Crispiness: After frying, let the wings rest for 5 minutes, then fry them again for 2–3 minutes.
Dry Brine for Flavor: Season the wings with the baking powder and spices, then refrigerate uncovered for a few hours before frying.
Experiment with Sauces: Try BBQ, garlic Parmesan, or Korean-style gochujang glaze.
