Fried Chicken Wings Soul Style

Step 1

Pat the chicken wings completely dry with paper towels, pressing firmly on both sides to remove all moisture so they will fry crispy.

Step 2

Mix the flour, salt, black pepper, and cayenne pepper together in a large bowl until the spices are evenly distributed throughout the flour.

Step 3

Add the chicken wings to the flour mixture and toss with your hands or two spoons until every piece is completely coated, about 1 minute.

Step 4

Pour the vegetable oil into a 12-inch cast iron skillet and place it over medium-high heat for 5 minutes until the oil shimmers and a pinch of flour sizzles instantly when dropped in.

Step 5

Carefully lay half the coated wings into the hot oil without crowding the pan, keeping them in a single layer so they fry evenly.

Step 6

Fry the wings for 6 to 7 minutes without moving them, listening for a steady, vigorous sizzle; the skin should turn deep golden brown.

Step 7

Use tongs to turn each wing over carefully, then fry for another 5 to 6 minutes until the second side is also deep golden brown and crispy.

Step 8

Lift the cooked wings out of the oil with tongs and lay them on a paper-towel-lined plate to drain excess grease.

Step 9

Repeat steps 5 through 8 with the remaining half of the coated wings, frying them in the same hot oil.

Step 10

Taste one wing and sprinkle a pinch of extra salt over all the wings if desired, then serve hot.