Ingredients:

  • 2 lbs (900g) chicken wings, separated at the joints
  • 1 tbsp (15ml) kosher salt
  • 1 tsp (5ml) black pepper, freshly ground
  • 1 tsp (5ml) garlic powder
  • 1 tsp (5ml) onion powder
  • ½ tsp (2.5ml) smoked paprika
  • 2 cups (240g) all-purpose flour
  • 2 tsp (10ml) baking powder
  • Vegetable oil or peanut oil, for frying

Instructions:

  1. Pat the chicken wings dry with paper towels.
  2. In a large bowl, combine the wings with salt, pepper, garlic powder, onion powder, and smoked paprika. Toss to coat evenly.
  3. In another large bowl, whisk together the flour and baking powder.
  4. Dredge each wing in the flour mixture, ensuring it's fully coated. Shake off excess flour.
  5. Heat the oil in a deep pot over medium-high heat to 350°F (175°C). Use a candy thermometer to monitor the temperature.
  6. Carefully add the wings to the hot oil in batches, being careful not to overcrowd the pot.
  7. Fry for 8-10 minutes per batch, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C). Use a meat thermometer to check. This determines how long to fry chicken.
  8. Remove the wings from the oil and place them on a wire rack lined with paper towels to drain excess oil.
  9. Serve hot and enjoy!