Chicken wings can be succulent, tender, crispy perfection. But if you have them often enough, you’re also guaranteed to come across dry, tough chicken jerky masquerading as wings. (Or worse, undercooked wings that make you take note of where the restroom is.)

Is there a way to guarantee success? Guarantee is too strong a word, but let’s say we have a few tricks to greatly, significantly, grandly increase your chances of success when frying chicken wings at home!

Help the wings cook evenly with a few smart incisions. Make two cuts across the flats, and jab twice into the thickest part of the drumettes. This will help the heat (and the flavor!) penetrate the wings better and reduce the chance of undercooking.

Dry chicken is a result of overcooking the chicken, so you need to keep an eye on your oil temperature. Don’t be afraid to adjust the heat if you need to help the oil get hotter or to cool it down.

Do an initial fry at 300°F to get the chicken wings cooked through, then take them out. Do a second fry at 350°F to get the crust nice and crispy. Done!

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