Chicken Wings With Fries Recipe

Prep and brine

Pat the 6 chicken wings dry with paper towels. In a bowl combine 1 cup buttermilk, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika. Submerge the wings in the buttermilk mixture, cover and refrigerate for at least 1 hour (or up to 6 hours) to tenderize and season.

Make the coating

In a shallow dish mix 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder and a pinch (about 1/4 tsp) of the remaining black pepper and 1/4 tsp extra salt if desired. Whisk until evenly combined.

Heat oil

Pour about 1 L (1000 ml) of vegetable oil into a deep heavy-bottomed pot or deep fryer and heat to 175°C (350°F). If you don't have a thermometer, heat on medium-high until a small piece of bread browns in about 40–50 seconds.

Dredge and fry (first fry)

Remove wings from the buttermilk, allowing excess to drip off but do not wipe completely. Dredge each wing in the flour mixture until thoroughly coated, shaking off excess. Fry wings in batches (do not overcrowd) for 6–7 minutes until lightly golden but not fully crisp. Use a slotted spoon to transfer wings to a wire rack set over a tray.

Rest and second fry

Let the wings rest 6–8 minutes. Increase oil temperature to 190°C (375°F). Return wings to hot oil and fry a second time for 2–3 minutes until deep golden brown and crisp. Internal temperature should reach 74°C (165°F). Transfer to a wire rack and immediately season with a light sprinkle of fine salt and a grind of black pepper.

Prep potatoes

Wash and peel (optional) the 2 russet potatoes. Cut into 1/3–1/2 inch (8–12 mm) sticks for classic fries. Place cut fries into a large bowl of cold water and soak for at least 30 minutes (or up to 2 hours) to remove excess starch.

Par-fry (first fry)

Drain and thoroughly pat the potato sticks dry with clean kitchen towels or paper towels. Heat about 800 ml vegetable oil in a deep pot to 160°C (320°F). Fry potatoes in batches for 3–4 minutes until softened but still pale. Remove with a slotted spoon and drain on paper towels or a wire rack. Let cool for 5–10 minutes.

Crisp (second fry)

Increase oil heat to 190°C (375°F). Fry the par-cooked potato batches for 2–4 minutes until golden and crisp. Remove, drain and immediately season with 1 tsp fine salt while hot.

Arrange 6 crispy chicken wings and a generous portion of fries on a platter. Add lemon wedges on the side and serve with 4 tbs of your chosen dipping sauce (ranch, ketchup or hot sauce). Offer extra salt and pepper to taste.