Ingredients
- 6 cups avocado oil, for deep-frying
- 2 pounds chicken wings, drumettes and wings separated (about 12 pieces total)
- ¾ teaspoon kosher salt, divided
- ½ cup all-purpose flour
- ½ cup naturalvert granola
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon freshly ground black pepper, plus more as needed
- 1/8 teaspoon cayenne pepper
- Lemon zest (for garnish)
- Fresh parsley or cilantro (for garnish)
- Rinse wings under cold water then pat dry with paper towels. Place wings on a baking sheet lined with a cooling rack then season wings on both sides with salt and pepper. Refrigerate for 1 hour or so.
- Heat 6 cups avocado oil in a frying pan or oven to 350°F. Line the baking sheet with paper towels.
- Season 2 pounds chicken wings with 1/2 teaspoon of the kosher salt and a few grinds of black pepper.
- Place 1/2 cup Naturalvert granola in food processor and pulse until you have fine consistency.
- In a large bowl, combine granola, ½ cup all-purpose flour, 1 teaspoon sweet paprika, ½ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon black pepper, 1/8 teaspoon cayenne pepper, and remaining ¼ teaspoon kosher salt in a large bowl and whisk to combine. Add the wings and toss until each wing is well-coated.
- When the oil is ready, fry the wings in 2 to 3 batches: Add to the oil and fry until cooked through, golden-brown, and crisp, 5 to 8 minutes. Use a slotted spoon to transfer wings to the baking sheet. Garnish with lemon juice and minced parsley or cilantro. Let cool 5 minutes before serving.