Method

Chicken Wings

Prepare wings

If not already separated, cut whole wings at the joints into drummettes and wingettes; discard tips or save for stock. Pat wings thoroughly dry with paper towels — removing surface moisture is key to crisp skin.

Place the 15 pieces in a large bowl or a zip-top bag ready for seasoning.

Dry Seasoning

Mix dry rub

In a small bowl combine 2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, and 1 tbs aluminum-free baking powder. Whisk together until even. The baking powder helps crisp the skin when frying.

Season wings

Sprinkle the dry seasoning mixture over the dried wings. Toss or shake in the bag to coat evenly, massaging the seasoning into crevices. Let sit at room temperature 15 minutes to allow seasoning to adhere (or refrigerate uncovered for up to 2 hours for even crisper skin).

Coating & Frying

Optional light dusting

If you prefer a slightly thicker exterior like some traditional wings, lightly toss the seasoned wings with 1 tbsp all-purpose flour so they have a thin, even coating. Shake off excess. This step is optional; plain seasoned wings will also crisp well with the baking powder.

Heat oil

Pour about 1 liter of vegetable oil into a deep fryer or heavy-bottomed pot, leaving at least 3–4 inches of headspace. Heat oil to 350°F (175°C). Use a thermometer for accuracy. Maintain steady temperature; wings will lower the oil temp slightly.

Fry wings (first fry)

Working in batches (do not overcrowd), carefully lower wings into the 350°F oil. Fry for 7–8 minutes until pale golden and cooked through (internal temperature ~165°F / 74°C). Remove with a slotted spoon to a wire rack set over a baking sheet to drain. Let oil return to 350°F between batches.

Double-fry for extra crisp

For restaurant-style extra-crisp skin, increase oil temperature to 375–380°F (190–193°C). Return wings to the hot oil in batches and fry an additional 2–3 minutes until deep golden brown and very crisp. Transfer to the wire rack to drain and briefly rest for 3–5 minutes.

Finishing & Serving

Garnish and serve

If desired, sprinkle chopped parsley over the wings and arrange on a platter with lemon wedges and a small bowl of ranch or blue cheese dressing for dipping. Serve immediately while hot and crispy.

Leftover wings can be reheated in a 400°F (200°C) oven for 8–10 minutes on a rack to restore crispness.

Mazzio's - Wings: 15 Pc No Sauce (traditional) Recipe