1. Preheat the oven to 200°F. Prepare the deep fryer by filling with oil to the manufacturer’s suggested fill level. (Alternately, a cast-iron or other wide heavy-duty pan can be used; fill with oil to a depth of 2 to 3 inches, but no more than halfway up the side of the pan.) Tuck the wing tips beneath the wing to avoid burning them, or remove the tips and save to make stock.
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Randy Clemens is an author and freelance food writer based in Los Angeles. His writing has appeared in publications such as Gourmet, Saveur, Imbibe, Wine Enthusiast and DRAFT. He is the author of The Sriracha Cookbook and co-author of The Craft of Stone Brewing Co.