Extra Crispy Chicken Wings & Drumettes

In a bowl, whisk together flour, salt, black pepper, ground mustard, cayenne pepper, oregano, and garlic powder. Set aside.

In a separate bowl, whisk together eggs and milk. Set aside.

Begin by dipping the chicken pieces into the flour mixture, then into the egg mixture and then back into the flour mixture until coated. Shake off any excess flour. Set chicken pieces on a baking sheet and continue until all the chicken pieces are coated.

Pour vegetable oil into a high-sided pot. For safety, you do not want your oil to be more than 2 inches deep, and definitely not more than halfway up the side of the pot. Heat oil to 375ºF. A candy thermometer comes in handy here, but if you don’t have one, heat the oil on medium-high heat for about 5–7 minutes. Test your oil temperature with one of the chicken pieces. If it browns too quickly, turn the heat down to medium and wait a minute or two to start frying.

Carefully drop the chicken pieces, 4 to 5 pieces at a time, into the hot oil and fry for 6–7 minutes until browned and cooked through, turning once. Use a slotted spoon to remove the chicken pieces from the hot oil and place the chicken on a paper towel to drain slightly before serving. Toss or dip the wings and drumettes into your favorite sauce, or eat them plain.