16 chicken wing pieces, tips removed and discarded
Vegetable oil for frying
½ cup butter, room temperature
¼ teaspoon dried thyme
¼ teaspoon dried onion flakes
¼ teaspoon dried garlic flakes
¼ teaspoon celery seed
¼ teaspoon cayenne pepper
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon paprika
Preheat oven to 350 degrees.
Prepare a baking sheet by lining it with parchment paper. Set aside.
Place the following ingredients into a pestle and mortar: thyme, onion flakes, garlic flakes, celery seed, and salt. Grind the ingredients together until well broken down. Toss in the cayenne pepper, black pepper, and paprika. Grind those three ingredients into the previously ground ingredients until well incorporated.
Stir the ground ingredients into the butter until well combined. Set aside.
Heat enough vegetable oil in a skillet to cover the wings. I used a 12" cast iron skillet filled half way up with vegetable oil. Be sure to heat the oil to optimum chicken-frying temperature. Using a cooking thermometer, try to keep the oil between 350-375 degrees.
Once the oil is ready, fry each wing for 3-4 minutes per side; just until they are golden brown and crispy. You will need to fry the wings in batches. Do not overcrowd the frying pan.
Remove the fried wings from the oil and place on the parchment lined baking sheet.
Once all wings have been fried, toss the still hot wings with the butter mixture.
Using tongs, place each wing on the parchment lined baking sheet. Bake the wings for 20 minutes. Remove from oven, toss the wings once again in the butter mixture, and bake once again for an additional 10 minutes.
Garnish with thinly sliced green onion and serve immediately!