1. Prepare the chicken
Pat the chicken wings completely dry with paper towels. Trim them if necessary and separate the wings into drumettes and flats.
Place them in a large bowl.
2. Season the wings
Add salt, garlic powder, paprika, black pepper, onion powder, and cayenne pepper.
Toss thoroughly so every piece is evenly seasoned.
Let the wings rest for 20–30 minutes.
3. Make the batter
In a large bowl, whisk together the flour, cornstarch, baking powder, paprika, garlic powder, salt, and black pepper.
Add the egg and cold water.
Whisk until you have a thick but pourable batter. A few small lumps are fine.
4. Coat the wings
Dip each chicken wing into the batter, making sure it is completely covered.
Let any excess batter drip back into the bowl.
5. Heat the oil
Heat about 2–3 inches of oil in a deep, heavy pot to approximately 350°F (175°C).
Do not fill the pot more than halfway with oil.
6. Fry the wings
Carefully place the battered wings into the hot oil in small batches.
Fry for approximately 8–12 minutes, depending on their size, turning occasionally so they brown evenly.
The coating should become deeply golden and crispy.
7. Check for doneness
The thickest part of the chicken should reach 165°F (74°C) internally.
If the outside is browning too quickly, reduce the heat slightly and continue cooking until the chicken is fully cooked.
8. Drain
Remove the wings with tongs or a slotted spoon and place them on a wire rack over a tray.
Let them drain for a few minutes. A wire rack helps keep the bottoms crispy.
9. Serve
Serve immediately with your favorite dipping sauce, such as ranch, honey mustard, barbecue sauce, or a spicy chili sauce.
For an extra-crispy finish, you can fry the wings a second time for 1–2 minutes after they have rested.
Golden, crunchy, juicy, and seriously addictive—these wings are made for sharing! 🍗🔥
See more on the next page