Wings Recipe

Prepare wings

Pat the 5 chicken wings dry with paper towels. If not already removed, remove tips and separate drumettes from flats. Drying helps the coating adhere and yields a crisper skin.

In a medium bowl combine 1.5 tbs vegetable oil, 0.5 tsp salt, 0.25 tsp freshly ground black pepper, 0.5 tsp garlic powder, and 0.5 tsp smoked paprika. Mix to form a thin marinade.

Toss the wings in the marinade until evenly coated. Cover and refrigerate for 15–30 minutes (or up to 2 hours) to allow flavors to penetrate.

Make coating

While the wings marinate, combine 0.5 cup all-purpose flour, 2 tbs cornstarch, 0.25 tsp baking powder, 0.25 tsp salt, and 0.25 tsp black pepper in a shallow bowl or large zipper bag. Whisk to blend and remove any lumps.

Heat oil

Pour about 800 ml vegetable oil into a deep skillet or pot to a depth of 2–3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you do not have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle immediately and float.

Coat wings

One at a time, dredge marinated wings in the flour mixture, pressing lightly so the flour adheres. Shake off excess. Place coated wings on a wire rack for 5 minutes to set the coating.

First fry (optional step for extra-crispy)

Carefully lower the wings into the hot oil in a single layer, do not overcrowd the pan (work in batches if necessary). Fry for 6–7 minutes until the coating is set and a very light golden color appears. Remove wings and drain on a wire rack or paper towels.

Second fry

Increase oil temperature to 375°F (190°C). Return the wings to the oil and fry for an additional 2–3 minutes, until deep golden brown and internal temperature reaches 165°F (74°C). Total frying time should be about 8–10 minutes per batch depending on wing size.

Remove wings from oil and place on a wire rack set over a baking sheet or on paper towels to drain briefly. Season immediately with a light pinch of salt if desired.

Cook fries

While the wings are in their final fry or resting, cook 1 cup of french fries according to package instructions (if frozen) or deep-fry/oven-roast freshly cut fries until golden and crisp. If using frozen, bake or fry to the package timing. Toss with 0.5 tbs melted butter and a pinch of salt if desired.

Arrange the 5 wings with the fries on a plate. Serve with 2 tbs ketchup and 2 tbs blue cheese or ranch dressing on the side. Add a lemon wedge if you like a bright finish.

Serve immediately while hot and crisp.