Everyone loves chicken wings, but so often they disappoint. That’s because they’re underfried and oversauced—rubbery, wrinkly, and barely worth eating.
Fortunately, perfectly crispy chicken wings are pretty simple to pull off.
First, sub rice flour for the all-purpose flour, which will create a powerful, paper-thin force field of crunch around each piece. Then fry them in clean, neutral oil like peanut, and monitor the temperature with a deep-fry thermometer.
Scroll down for our ultimate foolproof wing recipe for game day. You’ll also find two sauces and a rub to satisfy any craving. And speaking of sauce: Use it sparingly, lest you kill the crunch you just spent all that time cultivating.