Prepare the wings

• Remove the tips from the chicken wings and separate them into flats and drumettes.
• Pat the wings dry so the seasoning and coating stick well.

Season the chicken

• Season the wings generously all over with onion powder, garlic powder, smoked paprika and Tony's seasoning.
• Add the sofrito and rub it in well.
• Add the beaten eggs as a binder and mix until every piece is coated.

Season the flour

• Put the flour in a zip-top bag and season it with the same spices, doubling the amounts.
• Mix so the seasoning is evenly distributed through the flour.

Dredge the wings

• Drop the chicken into the seasoned flour, a few pieces at a time.
• Seal the bag and shake until each piece is fully coated.
• Take the wings out and let them rest so the coating sets.

Heat the oil

• Heat the frying oil and check the temperature with a thermometer.
• Bring the oil to 175 °C before frying.

Fry the flats

• Lower the flats into the hot oil first, keeping pieces of similar size together so they cook evenly.
• Fry until deep golden and cooked through, about 10 minutes.
• Lift them out and drain on a wire rack.

Fry the drumettes

• Bring the oil back up to 175 °C before the second batch.
• Fry the drumettes until golden and cooked through.
• Drain on the wire rack.

Serve

• Serve the fried chicken hot, with a drizzle of honey if you like.