Traditional Recipe

Make the brine

In a large bowl or container, combine 4 cups of warm water with 3 tablespoons kosher salt and 2 tablespoons granulated sugar. Stir until salt and sugar dissolve. Add peppercorns, bay leaves, smashed garlic cloves, and thyme sprigs. Add the remaining 4 cups cold water and the ice to bring the brine temperature down.

Brine the wings

Place the 3 lbs of fresh jumbo wings into the brine, submerging completely. Cover and refrigerate for 24 hours. (If container is small, turn wings halfway through.)

Rinse and dry

After 24 hours, remove wings from the brine and discard brine. Rinse wings briefly under cold running water to remove excess salt on the surface. Pat wings very dry with paper towels. For best crispness, place wings on a wire rack set over a sheet pan and refrigerate uncovered for 1 hour to air-dry further (optional).

Prepare coating

In a large shallow bowl or rimmed plate, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon kosher salt. This dry mix gives a thin, crisp crust while letting the brined wing flavor shine.

Heat oil

Pour about 1.5 cups neutral oil into a deep heavy pot or Dutch oven (oil should be deep enough to submerge wings about 1.5–2 inches). Heat over medium-high until oil registers 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a pinch of flour: it should sizzle immediately.

Coat wings

Working in small batches (3–4 pieces), toss wings in the dry mix until lightly coated. Shake off excess—do not overcoat; you want a thin crisp layer. Let coated wings rest 2–3 minutes so the coating adheres.

Fry (first, blanch)

Fry wings in batches at 300–310°F (150–155°C) for 7–8 minutes to cook through and render fat. Use a slotted spoon to transfer wings to a wire rack set over a sheet pan; let rest 5 minutes. Maintain oil temperature between batches by allowing it to return to target before adding more wings.

Fry (finish crisping)

Increase oil temperature to 375°F (190°C). Return wings in batches and fry 2–3 minutes until golden brown and extra crispy. Remove to a clean wire rack or paper-towel–lined tray. Immediately sprinkle lightly with additional fine salt to taste while still hot.

Toss with butter (optional)

If you want a glossy finish, brush or toss the hot wings with 2 tablespoons melted unsalted butter to add sheen and richness. This keeps them 'traditional' but not sauce-drenched.

Garnish and serve

Arrange wings on a platter, squeeze lemon wedges over as desired, and sprinkle with chopped parsley if using. Serve immediately while hot and crispy.

Storage

Leftover wings keep in an airtight container in the refrigerator for up to 3 days. Re-crisp in a 400°F (200°C) oven on a wire rack for 8–10 minutes.