Regardless of how you dress your wings, the key to making amazing chicken wings is to deep-fry them twice. I love them tossed in the dry rub seasoning listed below since they maintain their crunchy flavor. I have never understood those who bake wings in the oven; it’s a guilty pleasure for a reason! You can also season the wings with Asian soy, BBQ, herb, or traditional buffalo-style hot sauce. If desired, serve alongside celery and ranch or blue cheese dressing.
Preparation Details
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 6
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
Steps
- Make seasoning mix: Combine paprika, black pepper, chili powder, seasoned salt, cayenne pepper, onion powder, garlic powder, white pepper, and mustard powder in a bowl. Mix well.
- Cook chicken: Heat 2 inches vegetable oil and peanut oil in a deep cast iron pot or heavy pot over medium heat to 300 degrees F (150 degrees C). Dry chicken wings thoroughly with a paper towel.
- Fry chicken in 2 batches in hot oil, 4 to 5 minutes. Drain on a paper towel-lined plate.
- Increase oil temperature to 350 degrees F (175 degrees C). Fry chicken in 2 batches in hot oil until skin is crispy and golden brown and meat is no longer pink in the center, 5 to 6 minutes. Drain on a paper towel-lined plate; transfer to a large bowl.
- Sprinkle seasoning mix over chicken and toss to evenly coat.
