Fried Wings (5) (lunch) Recipe

Prepare quick brine

In a medium bowl combine 3 cups cold water, 1 tablespoon kosher salt, 1 teaspoon sugar, smashed garlic clove and 4 peppercorns. Stir until salt dissolves.

Submerge the 5 split wings in the brine, cover and refrigerate for 20–30 minutes. This short brine seasons the meat and helps keep it juicy. Remove wings from brine and pat completely dry with paper towels before coating.

Mix coating

In a shallow bowl or rimmed plate whisk together 3 tablespoons all-purpose flour, 2 tablespoons cornstarch, 1/2 teaspoon baking powder, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper until evenly combined.

Lightly toss each dried wing in the flour mixture, shaking off excess. Place coated wings on a wire rack to rest for 5 minutes—this helps the coating adhere and dry slightly for a crisper finish.

Heat oil

Pour about 2 cups neutral oil into a heavy-bottomed skillet or Dutch oven to a depth of roughly 1 to 1 1/2 inches. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of coating: it should sizzle and float steadily.

Fry wings

Working in a single layer (do not overcrowd), carefully add the wings to the hot oil. Fry for 6–8 minutes, turning once halfway through, until the coating is golden brown and the internal temperature of the thickest part reaches 165–170°F (74–77°C). Smaller wings may take less time—watch for color and crispness.

Using a slotted spoon or tongs, transfer cooked wings to a wire rack set over a sheet pan to drain. Rest for 2–3 minutes to let residual heat finish cooking and the exterior remain crisp.

Optional second crisp

For extra-crispy wings, raise oil to 375°F (190°C) and briefly re-fry the wings for 45–60 seconds until deeply golden, then drain again on the rack.

While still hot, sprinkle wings lightly with 1/4 teaspoon finishing or flaky sea salt and scatter chopped parsley if using. Serve immediately with lemon wedges on the side for squeezing over the wings.