2 dozen chicken wings
Mixture of flour and cornmeal to make 1-1/2 Cups
Oil with a high “flashpoint” (Grapeseed Oil, Canola or other oil)* for deep frying
1/4 Cup butter, melted (or 1/4 Cup single-varietal or infused Olive Oil of your choice – Harissa Olive Oil is really good)
hot pepper sauce (like Tabasco or Sriracha) to taste and/or your favorite ground chilies and/or your favorite spice rubs and blends
kosher salt and ground pepper to taste
Combine enough flour and cornmeal to make up 1-1/2 – 2 Cups. Add a little salt and pepper, and transfer to a gallon-size resealable (Ziploc) bag. Take 6-8 chicken wings at a time, and dredge them in the flour/cornmeal mixture to coat evenly. Repeat until all wings are coated, and set aside while you heat the cooking oil.
Using a deep-fryer, heavy wok or cast-iron skillet, add enough oil to the fryer or pan so that it is 3″ deep. Heat oil over medium-high heat until it reaches and maintains a steady temperature of 375 degrees.
Using a heatproof slotted spoon, tongs, a wok ladle or fryer basket, gently Deep fry the chicken in the hot oil, a few wings at a time, until each piece becomes crisp and brown, about 8 to 10 minutes. Using the same tool that put the wings in the oil, gingerly remove the chicken wings to a plate lined with paper towels. Repeat with next small batch of wings, being careful to drain each batch well before transferring from fryer to plate.
In a small bowl, whisk together the hot pepper sauce, melted butter or olive oil, and/or chilies (and/or spice blends), to make at least 1 Cup of hot wing spice coating.
When all the wings are fried, transfer them to a large bowl. Pour your spice coating over the hot wings, and toss lightly to thoroughly coat the chicken.
Serve with your favorite dips and sauces.
*do not use Olive Oil for deep frying, though, OO has a low flashpoint and might catch your fryer/pan (and your wings!) on fire