With a paper towel, pat dry the wings to make sure as much moisture is removed from the exterior as possible to allow for maximum Maillard Reaction and crispiness.

Place the dried wings in a Large Bowl (Stainless Steel is our preference) and sprinkle and toss with the Wing Seasoning until well coated but not caked on.

Preheat your deep fryer to 350-375 degrees Fahrenheit.

Load about 1 pound of wings into the fryer depending on the size of your fryer. Be careful not to overcrowd the fryer.

Cook until the wings hit 165 degrees Fahrenheit, starting to check around 6-7 minutes.

Remove from air fryer and place on a paper towel to soak up excess oil.

Place chicken wings in a large bowl and toss with your choice of wing sauce until well-coated.

Devour your restaurant-quality chicken wings! :)