Crispy fried chicken wings paired with golden fries and served with dipping sauces.

Instructions:
1. Prepare the Chicken Wings:
Coating: In a large bowl, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, salt, pepper, and cayenne pepper.

Egg and Buttermilk Mixture: In another bowl, beat the egg and mix it with the buttermilk.

Coat the Wings: Dip each chicken wing into the egg mixture, letting any excess drip off. Then dredge the wings in the seasoned flour mixture, pressing down slightly to ensure an even coating. Set the wings aside.

2. Fry the Chicken Wings:
Heat the vegetable oil in a large frying pan or deep fryer to 350°F (175°C). You can check the temperature using a thermometer.

Fry the wings in batches, making sure not to overcrowd the pan. Cook the wings for about 8-10 minutes, turning occasionally, until they are golden brown and crispy. You may need to adjust the heat to maintain the oil temperature.

Once cooked, remove the wings from the oil and place them on a paper towel-lined plate to drain excess oil.

3. Prepare the Fries:
Peel and cut the russet potatoes into thin fries. Soak the fries in water for 30 minutes to remove excess starch (optional, but helps with crispiness).

Heat the vegetable oil in a separate pan or deep fryer to 375°F (190°C).

Fry the fries in batches for about 3-4 minutes until golden and crispy. Remove them from the oil and drain on a paper towel.

Season the fries with salt while they’re still hot.

4. Serve:
Arrange the crispy chicken wings and fries on a plate. Garnish with freshly chopped parsley.

Serve with your choice of dipping sauces (ranch dressing, ketchup, or hot sauce).

Enjoy your crispy chicken wings with perfectly fried fries for a tasty, indulgent meal!