Ingredients:

  • 2 lbs chicken wings, flats and drumettes separated
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 1 cup all-purpose flour
  • 0.5 cup cornstarch
  • 1 tbsp smoked paprika
  • 1 tsp onion powder
  • 0.5 tsp cayenne pepper
  • 2 large eggs
  • 0.25 cup cold sparkling water
  • 1 quart neutral oil for frying

Instructions:

  1. Pat the chicken wings extremely dry with paper towels. Toss them in a bowl with kosher salt, black pepper, and garlic powder. For best results, place them on a wire rack in the fridge for 1 hour to dehydrate the skin.
  2. Set up a dredging station with two bowls. In the first bowl, whisk together the all-purpose flour, cornstarch, smoked paprika, onion powder, and cayenne pepper.
  3. In the second bowl, whisk the large eggs and cold sparkling water together until light and bubbly.
  4. Heat the neutral oil in a heavy-bottomed pot or Dutch oven until it reaches 350°F (177°C) on a deep-fry thermometer.
  5. Working in batches, coat each wing in the flour mixture, dip it into the egg wash, and then return it to the flour mixture for a double-dredge coating.
  6. Carefully lower the wings into the hot oil. Fry for 8-10 minutes, turning occasionally, until the crust is deep golden brown and the internal temperature reaches 165°F (74°C).
  7. Remove wings with tongs and place them on a wire cooling rack set over a baking sheet to drain and maintain crispiness. Rest for 5 minutes.