Crispy Fried Chicken Wings

Ingredients

• 1 lb chicken wings (split into flats and drumettes)
• salt (to taste)
• black pepper (to taste)
• 1 tsp garlic powder
• 1 tsp paprika
• 0.5 cup cornstarch (for dredging)
• 0.25 cup all-purpose flour (for dredging)
• neutral oil (for deep frying (such as vegetable or canola))

Steps

1. 1

   Pat the chicken wings thoroughly dry with paper towels to ensure maximum crispiness.

2. 2

   In a large bowl, season the wings with salt, black pepper, garlic powder, and paprika, tossing to coat evenly.

3. 3

   In a separate shallow dish, whisk together the cornstarch and all-purpose flour.

4. 4

   Dredge each seasoned wing in the flour mixture, shaking off any excess.

5. 5

   Heat about 2 inches of neutral oil in a heavy-bottomed pot or deep skillet to 350°F (175°C).

6. 6

   Carefully place the wings in the hot oil in batches to avoid overcrowding.

7. 7

   Fry the wings for 8-12 minutes, turning occasionally, until they are deep golden brown and reach an internal temperature of 165°F (74°C).

8. 8

   Remove the wings from the oil and drain on a wire rack or paper towels to maintain the crunch.

Notes

For an extra flavor boost, follow the community tip: add sliced raw onions, scallions, or peppers into the oil during the last few minutes of frying.

Nutrition per serving

• appetizer
• main
• fried
• chicken
• crispy
• snack
• comfort food