Extra crispy chicken wings

7 steps · 52 min total

1. 01

   Prep the Wings

   Wash the chicken wings thoroughly, then pat them completely dry with paper towels. Transfer them to a large bowl.
2. 02

   Season the Wings

   Toss the wings with 1 tablespoon garlic powder, 1 tablespoon black pepper, 1 teaspoon turmeric, and salt to taste. Make sure each piece is well coated.
3. 03

   Marinate

   Let the seasoned wings marinate for at least 1 hour, or even longer if you have the time; this allows the flavors to sink in.
4. 04

   Coat and Rest

   Spread the 1 1/2 cups cassava flour (also known as tapioca flour) on a plate or shallow dish. Dredge each wing in the flour, pressing lightly to ensure a full, even coating. Place the coated wings on a wire rack or platter and let them rest for at least 30 minutes to 1 hour; this rest helps the flour adhere and sets up a crispier crust.
5. 05

   Heat the Oil

   Pour enough oil for frying into a heavy saucepan or Dutch oven. Heat it until it’s shimmering and hot.
6. 06

   First Fry

   Carefully add the wings to the hot oil, making sure not to overcrowd the pan. Fry them over medium heat until they’re a light golden brown.
7. 07

   Second Fry

   Transfer the lightly browned wings to a paper towel-lined plate to drain, and let them rest for at least 10 minutes. This resting period is key for developing extra crispiness. Once rested, return the wings to the pan, now over high heat, and fry again until they’re a deep, golden brown and shatteringly crisp.