The Secret to Crispy Chicken Wings

Thoroughly clean the chicken wings, ensuring any pin feathers are removed, and pat them completely dry.

In a bowl, prepare the dry coating mixture by combining the all-purpose flour, breadcrumbs, cornstarch, hot paprika, saffron powder, turmeric, and the salt and pepper mix.

Season the chicken with dry spices (excluding the coating mixture) and mix well until all pieces are coated.

Heat a generous amount of oil over medium-low heat. The oil should be at a cooler temperature to start the cooking process.

Pre-fry the chicken wings in the still-not-too-hot fat for about 2 minutes, or until the chicken begins to release a greasy residue and looks slightly 'sticky,' indicating that it has started to cook internally.

Remove the wings from the pan and quickly drain the excess fat in a wire rack (do not use paper towels at this stage).

Immediately after draining the pre-fry, dredge the wings in the coating mixture prepared in Step 2, ensuring they are well covered and firmly packed.

Increase the oil temperature to normal frying heat (now hot). Fry the coated wings until they are golden brown.

Drain the fried wings using the same wire rack used previously, ensuring they stay dry and crispy.