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1
Line a sheet tray with a wire rack.
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2
Using kitchen shears or a sharp knife, separate the chicken wings into drummettes and wings, discarding the wing tip joint.
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3
In a large paper bag add the flour, 2 tablespoons of salt and about 5 grinds of black pepper.
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4
In batches, toss the chicken wings in the bag until fully coated with flour.
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5
Place the coated wings on the wire rack at room temperature until the flour appears to be invisible or soaked into the skin, about 30 minutes.
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6
Meanwhile make the coating: In a small saute pan over medium-low heat, add the paprika, onion powder, and garlic powder.
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7
Toast the spices while tossing constantly to avoid burning until they are fragrant, about 5 minutes.
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8
Remove the spices from the heat and allow to cool completely.
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9
Once cooled add 1/2 teaspoon of salt and the sugar.
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10
Place in a bowl or paper bag for tossing.
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11
In a large pot, heat oil until a deep fry thermometer reaches 375 degrees F. Working in batches, add the chicken and fry until cooked through and crispy, 10 to 13 minutes each batch.
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12
Remove from oil and immediately add the fried wings to the bowl or paper bag filled with the coating and toss.
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13
Serve immediately.
