Description
Regardless of how you dress your wings, the key to making amazing wings is to fry them twice. I love them tossed in the dry seasoning rub listed below, since they maintain their crunchy flavor! I never understood those who chose to oven-bake their wings; it’s called a guilty pleasure for a reason! You can also season the wings with an Asian soy, BBQ, herb or traditional buffalo-style hot sauce. Serve immediately along side celery and ranch or blue cheese dressing, if desired!
Ingredients
- 2 tablespoons ground paprika
- 1 tablespoon ground black pepper
- 1 tablespoon chili powder
- 1 tablespoon seasoned salt
- 2 teaspoons cayenne pepper
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons garlic powder
- 1 teaspoon ground white pepper
- 1 teaspoon mustard powder
- 2 pounds chicken wings
- 2 cups vegetable oil, or as needed
- 2 cups peanut oil, or as needed
Instructions
- Mix paprika
- black pepper
- chili powder
- seasoned salt
- cayenne pepper
- onion powder
- garlic powder
- white pepper
- and mustard powder together in a bowl until seasoning mix is evenly combined. Dry chicken wings thoroughly with a paper towel.
- Heat enough vegetable oil and peanut oil in a deep cast iron pot or heavy pot to reach a depth of about 2 inches; bring to 300 degrees F (150 degrees C).
- Split wings into 2 batches and fry each batch in the hot oil
- 4 to 5 minutes. Transfer each batch to a paper towel-lined plate to drain.
- Increase oil temperature to 350 degrees F (175 degrees C). Fry each batch of wings in the hot oil until skin is crispy
- golden brown and meat is no longer pink in the center
- 5 to 6 minutes. Drain wings on a paper towel-lined plate; transfer to a bowl.
- Sprinkle seasoning mix over cooked wings and toss to evenly coat.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 6