nothing quite like a chicken wing pulled straight out of the fryer, when the battered exterior is golden and crunchy, and the interior is steaming and tender. “A fryer provides a really consistent, dry cooking method that makes things crispy and also keeps proteins moist,” says chef Ricky Arias of Manhattan’s Bar Lula. Sure, you can achieve that effect with a couple of quarts of oil heated until sizzling in your Dutch oven on your stove. But there’s good reason to introduce an electric deep fryer to your home kitchen for accomplishing this specialty job.

Step 1 – Coat the wings in flour mixture

Pat dry the chicken wings and separate the wing flats from the drumettes. Make the dry mixture by combining all spices with flour, cornstarch, baking powder, and salt. 

Step 2 – Deep fry the chicken wings

Heat oil in a deep frying pan. Start frying the flour-coated wings in small batches when the oil temperature reaches 350F degrees. Fry the chicken wings for 10 minutes or until they are golden brown on all sides.