Crispy Fried Chicken Wings

A recipe for restaurant-quality crispy fried chicken wings, emphasizing the importance of drying the skin and using baking powder to achieve a deep golden-brown crunch.

Ingredients

• 2 pounds chicken wings (drums and flats separated, wingtips removed)
• 1 tablespoon baking powder (aluminum-free)
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon onion powder
• ½ teaspoon freshly cracked black pepper
• Vegetable oil or canola oil (enough to fill pot about 2 inches deep)

Instructions

1. Pat the separated chicken wings thoroughly with paper towels until completely dry.
2. Whisk together the baking powder, kosher salt, garlic powder, smoked paprika, onion powder, and black pepper in a small bowl.
3. Transfer the dried wings to a large mixing bowl, sprinkle the seasoning blend over them, and toss until uniformly coated.
4. Arrange the seasoned wings in a single layer on a wire cooling rack set inside a baking sheet, leaving space between pieces.
5. Place the rack uncovered in the refrigerator and chill for at least 30 minutes, or up to 2 hours, to dry out the surface skin.
6. Pour neutral cooking oil into a heavy-bottomed Dutch oven or deep fryer to a depth of about 2 inches.
7. Heat the oil over medium-high heat until it reaches 375°F (190°C).
8. Carefully lower the wings into the hot oil in small batches, frying for 10 to 12 minutes while turning occasionally until deep golden-brown and the internal temperature reaches 165°F (74°C).
9. Remove the wings from the oil, allowing excess oil to drip back into the pot.
10. Transfer the hot wings back onto the clean wire cooling rack and let them rest for 3 to 5 minutes before serving.

Notes

Do not skip the baking powder, as it raises the pH level of the skin to encourage crispiness. Monitor oil temperature carefully: if too hot, the outside burns before the inside cooks; if too cool, the wings absorb too much oil. Fry in manageable batches to prevent the oil temperature from dropping. Serve with celery sticks, carrot sticks, blue cheese dressing, ranch, buffalo sauce, barbecue glaze, or garlic parmesan coating.