Hopscotch Chicken Wings

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   1. Cut each wing into three parts: the drumette (looks like a small drumstick), the wing (with the two bones), and the tip. Throw away the tips.

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   2. Put the wings in a saucepan, cover with water, and add the salt. Bring the water to a simmer on medium-low heat, being careful not to boil the water.

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   3. Once the water starts simmering, cover the pot, turn off the heat, and let the wings sit for 8 minutes so that they cook through.

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   4. Drain the wings and pat them dry with a paper towel, then let them air-dry on a plate, rack, or backing sheet until they're no longer moist to the touch.

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   5. While you're waiting, start the sauce: Mix everything but the frying oil in a large bowl using an electric whisk or a spatula and some elbow grease.

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   6. Heat the frying oil to 350 degrees and gently ease in the dry wings. Once the wings turn golden brown (about 5 minutes, since they're precooked), pull them out and let them drain for a moment on a plate topped with paper towels.

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   7. Put the wings in with the sauce, get 'em slathered up, then eat.

* Per serving · 4 servings · Values may vary.

No additional tips available.