Ingredients:

  • 2 pounds (900 g) chicken wings, trimmed and separated
  • 1 cup (240 ml) Italian dressing (store-bought or homemade)
  • 1 cup (120 g) all-purpose flour
  • ½ cup (50 g) cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • Oil for frying (such as vegetable or canola oil)

Instructions:

  1. Place chicken wings in a large bowl, add Italian dressing, and toss to coat evenly. Cover and refrigerate for at least 30 minutes.
  2. In a separate bowl, whisk together flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper.
  3. Remove wings from marinade and allow excess dressing to drip off. Dredge wings in the flour mixture, ensuring they are well coated. Shake off any excess flour.
  4. In a heavy-bottomed pot, heat oil over medium heat until it reaches 350°F (175°C). Use enough oil to submerge the wings.
  5. Carefully add wings in batches to avoid overcrowding. Fry for 8-10 minutes or until golden brown and crispy, turning occasionally for even cooking.
  6. Ensure the internal temperature of the wings reaches 165°F (74°C).
  7. Remove wings from oil and let them drain on a paper towel-lined plate. Serve hot with your choice of dipping sauce.