Traditional Wings Recipe
10 chicken wings seasoned with Peppino's wing rub and deep fried.
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Ingredients
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Wings
For Frying Station / Safety
Method
Wings
Prepare wings
If the wings are whole, use kitchen shears or a sharp knife to separate each wing into drumette and flat at the joint; discard wing tips or save for stock. Pat all pieces thoroughly dry with paper towels. Dry wings will crisp better when fried.
Season
Place the dried wings in a large bowl or on a rimmed tray. Sprinkle Peppino's wing rub evenly over the wings (about 2 tablespoons total). Toss or rub the seasoning so all surfaces are coated. Let sit 10–15 minutes at room temperature to allow rub to adhere; if you prefer, refrigerate uncovered for up to 1 hour to dry the skin further (pat dry again before frying).
Heat oil
Pour 1.5 liters of vegetable oil into a deep heavy pot or deep fryer, leaving at least 3–4 inches (7–10 cm) of headspace. Heat oil slowly over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, heat until a small cube of bread browns in about 40–50 seconds.
Fry wings (first batch if needed)
Carefully lower wings into the hot oil in a single layer, do not overcrowd the pot — fry in two batches if necessary. Fry for 7–9 minutes per batch until the skin is golden and the internal temperature reaches 165°F (74°C). Use a slotted spoon or spider to turn wings once or twice for even browning.
Finish fry (optional double-fry for extra crisp)
For an extra-crisp finish, remove wings after the first fry and let them rest on a wire rack for 5 minutes. Increase oil temperature to 375°F (190°C) and return wings for a 1–2 minute second fry until deeply golden and crisp. Drain on a wire rack or paper towels.
Season and rest
If desired, lightly brush or spray a teaspoon of neutral oil over the hot wings and sprinkle up to 1/2 teaspoon kosher salt evenly to finish. Let wings rest 2–3 minutes so juices redistribute and coating sets.
Serve
Arrange 10 wings on a serving platter and serve immediately while hot and crisp. Offer dipping sauces (blue cheese, ranch) and celery or carrot sticks if desired.
Frying Station / Safety
Set up a safe frying area: keep a lid nearby to smother flames, do not leave hot oil unattended, and maintain a clear space free of water and flammable items. Use a thermometer to monitor oil temperature and a slotted spoon or spider for removing wings. Place used paper towels and raw chicken packaging in a sealed bag and wash hands and surfaces thoroughly after handling raw poultry.