Ingredients:

  • 2 lbs chicken wings (flats and drums separated)
  • 1 tbsp neutral oil
  • 1/2 cup cornstarch
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1 quart neutral oil

Instructions:

  1. Use paper towels to pat every single wing bone-dry to ensure the skin sears rather than steams.
  2. Toss the wings in a bowl with 1 tbsp of neutral oil to help the dredging powder adhere evenly.
  3. In a large bowl, whisk together the cornstarch, all-purpose flour, salt, garlic powder, smoked paprika, and black pepper.
  4. Add the wings to the flour mixture; shake the bowl vigorously and toss until every crevice is coated, then lift each wing to shake off any excess flour.
  5. Heat 1 quart of oil in a deep-sided cast iron skillet or heavy-bottomed pot to 350°F (175°C) using a thermometer.
  6. Fry wings in small batches of 5-6 to maintain oil temperature, frying for 8–12 minutes while turning occasionally until deep mahogany-gold.
  7. Verify that the wings have reached an internal temperature of 165°F (74°C).
  8. Remove wings and place them immediately on a wire cooling rack to prevent the bottoms from becoming soggy.