Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Wings & Prep
Fry & Oil
Optional Finishing & Sauces (daily sauces)
Method
Wings & Prep
Pat dry and trim
Pat the wings completely dry with paper towels. Remove any excess skin or small loose pieces; leaving skin intact helps crispness.
Score joints (optional)
If large, use a small sharp knife to make 1–2 shallow cuts at the thickest part of the drumette/wingette to allow heat penetration and crisping.
Dry-brine and rub
In a large bowl combine kosher salt, black pepper, baking powder, garlic powder, paprika, onion powder, and cayenne. Toss the wings until evenly coated. Spread wings on a wire rack set over a rimmed baking sheet and refrigerate uncovered for 1–4 hours (preferably 2–4 hours) to dry-brine and firm the skin.
Fry & Oil
Preheat oil
Pour oil into a deep heavy pot or Dutch oven to come about 2–3 inches up the side (about 1.25–1.5 cups for a 3–4 quart pot). Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, heat until a small breadcrumb sizzles and browns steadily.
First fry (render)
Working in a single layer and without crowding, add wings to the oil and fry for 6–7 minutes until the skin is setting and the internal temperature reaches about 160°F (71°C). Remove wings with a slotted spoon to a wire rack set over a sheet pan to drain. Let rest for 8–10 minutes.
Raise temperature
Increase the oil heat to 375°F (190°C). Allow 3–4 minutes for the oil to stabilize at the higher temperature.
Second fry (crisp)
Return wings to the oil in batches and fry for 2–3 minutes until deep golden-brown and very crisp. The internal temperature should be 175–180°F (79–82°C) and skin should be crackly. Transfer wings to the wire rack to drain and rest 2 minutes.
Optional Finishing & Sauces (daily sauces)
Sauce toss (if saucing)
If serving sauced wings, place 0.25 cup of the chosen sauce in a large warm mixing bowl. Add a batch of hot wings and toss gently until evenly coated. For a lighter finish, brush sauce on only one side.
Serve plain or with garnish
For dry-rubbed serving, transfer wings directly to a platter and sprinkle with chopped fresh parsley and a squeeze of lemon if desired. Serve sauced and plain wings with blue cheese dressing or ranch and lemon wedges on the side.
Daily sauce suggestions
Buttery Buffalo: melt 2 tbs butter into 0.25 cup hot sauce and whisk. Honey-Sriracha: combine 3 tbs honey with 3 tbs sriracha and heat gently. Lemongrass-Garlic Soy: mix 0.25 cup soy sauce with 1 tsp minced lemongrass, 1 tsp minced garlic, 1 tsp honey and warm. Adjust quantities for batch size.