Fried Chicken Wings

Using a sharp knife, cut through the two wing joints. Discard the wing tips, and pat the flats and drumettes dry with a paper towel. Toss the chicken wings with the salt, and place them on a wire rack set inside a 15x10x1-inch baking pan. Refrigerate for at least one hour or as long as overnight. Editor’s Tip: Instead of throwing away the wing tips, save them in a bag in the freezer. Use the collagen-rich pieces the next time you make homemade chicken stock.

You don’t have to make all three sauces—choosing just one is perfectly fine! But it’s nice to have options when preparing chicken wings for a party. For the Buffalo wing sauce: Heat the Louisiana-style hot sauce in a small saucepan. Bring it just to a boil, then remove the pan from the heat. Whisk in the butter, one cube at a time, until it’s well incorporated. Stir in the molasses and cayenne pepper. For the Thai sauce: Heat the oil in a small saucepan over medium heat. Add the ginger, garlic and chile pepper. Cook, stirring frequently, until the mixture is fragrant, about two minutes. Add the brown sugar and lime juice, and bring the mixture to a boil. Cook until slightly thickened, about five minutes. Remove the pan from the heat, and stir in the cilantro and fish sauce. For the barbecue sauce: In a small saucepan, whisk together the barbecue sauce, chipotle peppers, honey and vinegar. Bring the mixture to a boil over medium heat. Cook, stirring, until thickened, about five minutes. Editor’s Tip: Make the sauce(s) ahead of time, and store in an airtight container in the fridge for up to one week. Reheat in the microwave or in a saucepan on the stovetop while the chicken cooks.

In an electric skillet or deep fryer, heat the oil to 375°. If the wings released some moisture as they sat overnight (i.e., they feel damp), pat them dry before proceeding. Working in batches, fry the wings in hot oil until the skin is crisp and the meat is tender, 8 to 10 minutes per batch. Drain the wings on a paper towel or wire rack, and toss with the sauce of your choice. Editor’s Tip: Allow the oil temperature to return to 375° between batches. Overcrowding the pan or frying at too-low temperatures can cause the chicken to get greasy and soggy. To keep the chicken warm until ready to serve, transfer the fried chicken wings to an ovenproof cooling rack set inside a baking sheet, and place it in a 250° oven.