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1
Preheat the oven to 285 degrees F. Melt the fat in a large saucepan over medium heat.
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2
Arrange the wings in a large deep baking dish and pour the fat on top, leaving about an inch of space in the baking dish (the fat will bubble).
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3
Cover with parchment paper, then tightly cover with foil.
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4
Transfer to the oven and bake 1 1/2 hours.
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5
(Carefully check on the wings after 30 minutes; they should be slightly bubbling.
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6
If they are vigorously bubbling, reduce the oven temperature to 250 degrees F. If they are not bubbling at all, increase the oven temperature to 300 degrees F.)
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7
Remove from the oven and let the wings cool to room temperature in the fat; remove with a slotted spoon and transfer to a paper towel-lined baking sheet to drain.
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8
Refrigerate until cold, 30 minutes.
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9
Combine the three hot sauces, sambal oelek, mayonnaise and paprika in a large bowl.
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10
Fill a large pot with 3 inches of vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 385 degrees F. Working in batches, fry the wings until crisp, 2 to 3 minutes.
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11
Remove with a slotted spoon and transfer to the bowl with the sauce; toss to coat.
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12
Photograph by Ralph Smith
