Pat the wings dry: Removing as much moisture as possible helps the coating adhere better and ensures a crispy result.
Use cornstarch: Mixing cornstarch with the flour creates an extra crispy exterior. Don’t skip this step if you want restaurant-quality wings!
Don’t overcrowd the pot: Frying too many wings at once will lower the oil temperature, resulting in soggy wings. Fry in small batches for the best results.
Check the oil temperature: Keeping the oil at a steady 350°F is key to achieving a crispy texture without burning the wings. If the oil gets too hot, the outside will burn before the inside is fully cooked.
Variations and Flavor Twists
Spicy Wings: Add more cayenne pepper or toss the cooked wings in your favorite hot sauce for a fiery kick.
Garlic Parmesan Wings: After frying, toss the wings in a mixture of melted butter, minced garlic, and grated Parmesan cheese for a savory twist.
Asian-Inspired Wings: Toss the wings in a blend of soy sauce, honey, and sesame oil for a sweet and salty flavor profile. Sprinkle with sesame seeds and chopped green onions.
