Extra-Crispy Fried Chicken Wings

1. 1

   Heat 6 cups canola oil in a large pot or Dutch oven to 350°F. Fit a wire rack over a rimmed baking sheet, or line the baking sheet with paper towels. Season 2 pounds chicken wings with 1/2 teaspoon of the kosher salt and a few grinds of black pepper.

2. 2

   Place 1/2 cup all-purpose flour, 1 teaspoon sweet paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon black pepper, 1/8 teaspoon cayenne pepper, and remaining 1/4 teaspoon kosher salt in a large bowl and whisk to combine. Add the wings and toss until each wing is well-coated.

3. 3

   When the oil is ready, fry the wings in 2 to 3 batches: Add to the oil and fry until cooked through, golden-brown, and crisp, 5 to 8 minutes. Use a spider or slotted spoon to transfer wings to the baking sheet. Let cool 5 minutes before serving.

   5 min

Recipe Notes

1. 4

   Storing: For the crispiest, tastiest wings, enjoy these warm out of the fryer. However, leftovers can be refrigerated in an airtight container for up to 5 days. Rewarm in an oven to re-crisp.