ADVERTISEMENT
Season the Wings: Pat chicken wings dry with paper towels. In a large bowl, toss wings with salt, garlic powder, paprika, pepper, onion powder, and cayenne. Let marinate for 30 minutes at room temperature or cover and chill for up to 4 hours.
Heat Oil: In a deep pan or fryer, heat oil to 350°F (175°C).
Coat the Wings: Lightly coat each wing in cornstarch or potato starch. Shake off excess.
First Fry: Fry wings in batches for about 6–7 minutes until lightly golden. Do not overcrowd.
Rest: Let wings rest on a wire rack for 10 minutes.
Second Fry (for crispiness): Fry wings again for 2–3 minutes until deep golden and ultra-crispy.
Drain & Serve: Let drain on paper towels or a rack. Serve hot with your favorite dip or sauce.
Serving and Storage Tips:
ADVERTISEMENT
