Pat the 5 chicken wing pieces very dry with paper towels. Removing surface moisture helps them crisp. If wings are whole, separate into drummette and flat and discard wing tips or save for stock.

Season the wings evenly with 1 tsp salt and 1 tsp freshly ground black pepper. Rub seasoning into all sides.

Dry Coating

In a shallow bowl or plate, combine 1 tablespoon all-purpose flour, 1 teaspoon cornstarch, 1 teaspoon paprika, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Mix thoroughly to create an even dry coating.

Lightly dredge each seasoned wing in the dry coating, shaking off any excess. Place coated wings on a rack or plate while you heat the oil.

Frying/Finishing

Pour about 1 cup oil into a medium skillet or a small saucepan so the oil depth is about 1/2 to 1 inch—enough to partially shallow-fry the wings. Heat over medium-high until the oil reaches about 350°F (175°C) or a small piece of coating sizzles vigorously when dropped in.

Carefully add the 5 coated wings in a single layer to the hot oil, leaving space between them. Do not overcrowd; cook in batches if necessary.

Fry the wings for about 8–10 minutes, turning occasionally with tongs so they brown evenly and reach an internal temperature of 165°F (74°C). For crisper skin, fry for 10–12 minutes until golden and crisp. Adjust heat as needed to maintain a steady sizzle without burning the coating.

Transfer cooked wings to a wire rack set over a baking sheet or to paper towels to drain excess oil for 1–2 minutes.

If tossing in sauce: melt 1 teaspoon butter in a small bowl and whisk in 1 tablespoon hot sauce (or more to taste). Place the drained wings into a bowl, pour the sauce over them, and toss until evenly coated. If not using sauce, skip this step.

Sprinkle with 1 teaspoon chopped fresh parsley if desired and serve immediately.

Dipping (optional)

Serve the wings with 2 tablespoons ranch or blue cheese dressing on the side for dipping.