Freshly ground black pepper2 c.
all-purpose flour1 tsp.
garlic powder1/2 tsp.
mustard powder1/4 tsp.
Vegetable oil, for frying
- Rinse wings under cold water then pat dry with paper towels. Place wings on a baking sheet lined with a cooling rack then season wings on both sides with salt and pepper. Refrigerate for 1 hour.
- In a shallow bowl, stir together flour and spices then season with salt and pepper. Working one at a time, coat chicken in flour mixture.
- In a large pot over medium heat, heat 2” oil until shimmering (about 350°) Working in batches, fry chicken until deeply golden and cooked through, 8 minutes.
- Drain on a paper towel lined plate. Serve warm.