Fried Chicken Wings With Spicy Salt Recipe

Prepare wings

Pat the wings dry with paper towels. If not already split, separate each wing into drumette and flat, and remove the wing tips. Lightly score the skin on the thickest part of each piece (a few shallow cuts) to help marinade penetration and even cooking.

In a large bowl, combine 1 tsp kosher salt, 1 tsp granulated sugar, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 cup yogurt or buttermilk, and 1 tablespoon light soy sauce. Whisk until uniform.

Add the wings to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, ideally 3–4 hours. If short on time, allow 30 minutes at room temperature. Remove wings from fridge 20 minutes before frying to come closer to room temperature.

After marinating, drain excess marinade and blot wings dry with paper towels — remove as much surface moisture as possible to achieve a crisp crust.

In a shallow bowl or wide plate, whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1/2 tsp baking powder, 1 tsp kosher salt, 1/4 tsp ground white pepper, 1 tsp paprika, and 1/2 tsp garlic powder until evenly combined.

Dredge each patted-dry wing in the flour mixture, pressing gently so the coating adheres. Shake off excess and place coated wings on a wire rack set over a baking sheet. Let rest 10–15 minutes so the coating hydrates slightly and adheres better (this step improves crispness).

Fill a deep, heavy-bottomed pot or Dutch oven with the neutral oil so it reaches about 2–3 inches up the side (about 1.5 cups for a small pot). Heat oil over medium heat until it reaches 325°F (160–165°C). If you don't have a thermometer, test by dropping a small pinch of flour into the oil — it should sizzle gently and float up.

Working in single layers (do not overcrowd), fry wings for the first cook: 6–8 minutes until pale golden and mostly cooked through. Use a slotted spoon to transfer wings to a wire rack set over a baking sheet to drain and rest for 6–8 minutes. While the first batch fries, maintain oil temperature at 325°F.

Increase oil temperature to 375°F (190°C) for the second fry. Fry wings again in batches for 2–3 minutes until deep golden brown and very crisp. Internal temperature should reach 165°F (74°C). Transfer wings to a clean wire rack to drain briefly (1–2 minutes).

While wings are hot, place them in a large bowl (or toss on the rack) and immediately sprinkle the prepared spicy salt evenly over them so the seasoning adheres to the hot surface. Toss gently to coat. If you prefer a little sheen and extra aroma, drizzle up to 1/2 tsp toasted chili oil and toss again.

Serve the wings hot with lime wedges on the side and extra spicy salt for sprinkling. Garnish with additional chopped scallion if desired.

While wings rest after the first fry (or while oil heats for the second fry), prepare the spicy salt. In a small dry skillet over medium heat, toast 1 tablespoon sesame seeds until fragrant and lightly golden, about 1–2 minutes. Remove and cool.

In the same skillet, lightly toast 1 teaspoon Sichuan peppercorns (if using) for 30–45 seconds until aromatic, then grind fine with a mortar & pestle or spice grinder. If using crushed red pepper instead, measure it ready to use.

In a small bowl, combine 2 tablespoons coarse sea salt, toasted sesame seeds, ground Sichuan peppercorns or crushed red pepper (1 tsp), 1/2 tsp minced garlic, 1/2 tsp minced ginger, and 1 tablespoon finely chopped scallion. Mix thoroughly. Taste and adjust: add up to 1/4–1/2 tsp more chili for heat or an extra pinch of salt if needed. If you use toasted chili oil, stir in 1/2 tsp for aroma — the oil will make the mixture slightly damp so sprinkle promptly onto hot wings.

Keep the spicy salt in a small bowl or shallow dish next to the finished wings for additional sprinkling at the table.