Pat the 5 chicken wings dry with paper towels. Season them evenly with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika. Toss wings lightly with 1 tablespoon cornstarch to give a light, even coating; shake off any excess.

Heat oil

Pour about 1 cup vegetable oil into a heavy skillet or saucepan (oil should be about 1 to 1.5 inches deep). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread — it should sizzle and brown in about 60 seconds.

Fry wings

Working in a single layer (do not crowd), carefully add the wings to the hot oil. Fry for 10–12 minutes, turning every few minutes, until the skin is golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). For extra-crisp skin, increase heat slightly during the last 2 minutes but watch closely to avoid burning.

Drain

Using tongs, transfer the cooked wings to a wire rack set over a baking sheet or to a plate lined with paper towels to drain for 2–3 minutes. Squeeze the lemon wedge over the wings if using.

Fries

Prep potatoes

Wash and peel the medium russet potato (peeling optional). Cut into 1/4–1/2-inch sticks for classic fries. Pat the cut fries dry thoroughly with paper towels — excess moisture prevents crisping.

Par-cook (optional for crispier fries)

For extra-crisp fries, blanch the cut potatoes in boiling salted water for 3 minutes, then drain and dry completely. Alternatively, you can microwave the cut fries on a paper towel for 1–2 minutes to remove surface moisture.

Cook fries

Heat a medium skillet with 2 tablespoons vegetable oil over medium-high heat. When hot, add the potato sticks in a single layer (work in batches if necessary). Cook, turning occasionally, until golden brown and tender, about 8–12 minutes depending on thickness. If you prefer deep-fried fries and have additional oil, heat oil to 350°F and fry until golden (about 4–6 minutes).

Season

Transfer fries to a plate lined with paper towels or a wire rack and immediately season with 3/4 tsp salt and 1/4 tsp black pepper. Toss gently to coat.

Assembly & Serve

Arrange the 5 wings and a generous portion of fries in a basket or on a plate. Sprinkle chopped parsley over fries and wings if desired. Serve immediately with 2 tablespoons ranch or blue cheese dressing on the side and the remaining lemon wedge.

Notes: Total cook time can vary depending on batch sizes and equipment. Ensure wings reach 165°F internal temperature before serving.