Step 1 – Prepare the Fries:

• Peel and cut potatoes into uniform sticks (¼ to ½ inch thick).
• Soak fries in cold water for 30 minutes to 2 hours. Drain and pat dry thoroughly.
• Optional: Toss dried fries with a tablespoon of cornstarch for better crispiness.

Step 2 – First Fry (Fries):

• Heat oil to 325°F in a deep pot.
• Fry fries in batches for 4–5 minutes until soft but pale. Remove and let rest on a paper towel-lined tray.

Step 3 – Prepare the Wings:

• Heat 6 cups of oil in a large Dutch oven or deep pot to 350°F.
• Season wings with ½ teaspoon kosher salt and a few grinds of pepper.
• In a bowl, whisk together flour, paprika, garlic powder, onion powder, cayenne, black pepper, and remaining salt.
• Toss wings in seasoned flour mixture until well coated. Shake off excess.

Step 4 – Fry the Wings:

• Carefully lower wings into the hot oil in 2–3 batches.
• Fry each batch for 5–8 minutes, until golden brown and fully cooked (internal temp 165°F).
• Remove with slotted spoon and let rest on a wire rack or paper towels for 5 minutes.

Step 5 – Second Fry (Fries):

• Increase oil temperature to 375°F.
• Flash-fry the cooled fries in batches for 2–3 minutes, until golden and crispy.
• Season with salt or your preferred fry seasoning while hot.

Serve Together:

• Plate the crispy fries with freshly fried chicken wings. Serve with dipping sauces like ranch, BBQ, garlic aioli, or spicy mayo.