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Preheat your fry oil to 275F. If you are using an air fryer, preheat the temperature to 275F. Make sure that your chicken wings are at room temperature.
Brush off any salt if you thawed your chicken wings in the refrigerator. We are frying these wings unseasoned.
For regular frying, gently place the chicken wings into the pre-heated oil. Do not overcrowd the deep fryer. Work in small batches.
If you’re using an air fryer, spray the cooking rack with non-stick spray. Then lay the chicken wings flat on the cooking rack and make sure that they are not touching.
Cook the wings for about eight minutes. The goal of this step is to cook the chicken wings through and not necessarily brown them. When you remove the wings, drain them on a paper towel or cooling rack.
Once all of the chicken wings have been fried the first time, increase the heat of the oil (or air fryer) to 400F.
Now, working in small batches again, fry again for 2-3 minutes or until the skin starts to brown and crisp.
Season the wings immediately after the second fry with salt and pepper. Then, if desired, toss the wings in a large bowl with your choice of sauce. Serve them right away and don’t forget the dipping sauce!