Pat the wings thoroughly dry with paper towels. Place in a large bowl and season with kosher salt and black pepper. Let sit 10–15 minutes at room temperature while you prepare the coatings.

Mix dry coating

In a shallow bowl or tray, whisk together flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, and cayenne until uniform.

Prepare wet batter (optional)

If using the wet batter for extra crispness, in a separate bowl whisk the egg with the cold water or beer until combined. You will dip each wing in the batter first, then dredge in the dry mix.

Frying

Heat oil

Pour oil into a deep, heavy pot or Dutch oven to reach about 2–3 inches deep (do not overfill). Heat oil over medium-high heat until it reaches 350°F (175°C) on a thermometer. If you don’t have a thermometer, drop a small pinch of the flour mix in—if it sizzles steadily, the oil is ready.

Coat wings

Working in batches (do not overcrowd), optionally dip 4–6 wings into the wet batter, letting excess drip off, then dredge in the dry coating and shake off excess. If skipping wet batter, dredge seasoned wings directly in the dry mix until evenly coated.

Fry first fry (render and cook)

Carefully add coated wings to the hot oil in a single layer. Fry for 6–8 minutes until they begin to turn golden and the internal temperature is about 160°F (71°C). Remove with a slotted spoon to a wire rack set over a baking sheet to drain. Let rest 5 minutes.

Fry second fry (crisp)

Return oil to 375°F (190°C). Fry the rested wings again in batches for 2–3 minutes until deeply golden and crisp and internal temperature reaches 175–180°F (79–82°C). Remove to the rack to drain for 2–3 minutes.

Saucing & Finishing

Buffalo

For Buffalo: In a small saucepan, melt 2 Tbsp unsalted butter over low heat, add 1/2 cup Buffalo sauce and warm until combined. Place hot wings in a large mixing bowl, pour the warmed Buffalo sauce over and toss gently to coat evenly. Garnish with chopped parsley or serve with blue cheese or ranch.

Teriyaki

For Teriyaki: Warm 1/2 cup teriyaki sauce in a small saucepan until slightly thickened (1–2 minutes). Toss the hot wings in the warmed teriyaki until glazed. Optionally sprinkle with sesame seeds and chopped scallions before serving.

Honey Garlic

For Honey Garlic: Combine 1/2 cup honey garlic sauce (or make from 1/4 cup honey, 2 Tbsp soy sauce, 1 minced garlic clove cooked briefly) in a small pan and warm until bubbling then remove from heat. Toss wings in the sauce to coat. Optionally finish with a squeeze of lemon and chopped parsley.

Sweet Chili

For Sweet Chili: Warm 1/2 cup sweet chili sauce in a small saucepan (30–60 seconds) and toss hot wings until evenly coated. Garnish with chopped cilantro or sliced green onions if desired.

Plain

For Plain: Place hot wings in a bowl and toss with 2 Tbsp melted unsalted butter for a simple, classic finish. Season to taste with extra salt or pepper and garnish with parsley.

Serve

Arrange wings on a platter and serve immediately with dipping sauces (blue cheese or ranch), celery sticks, and extra napkins. Leftover wings keep refrigerated in an airtight container for up to 3 days; re-crisp in a 400°F (200°C) oven for 8–10 minutes.