1. In a large pot, pour in 1 and 1/2 inches of vegetable or canola oil. Attach candy thermometer so it’s in the oil, but not touching the pot. Heat on medium to 350°F.
2. Meanwhile, cut wings into two pieces each. Learn how here.
3. Use tongs to carefully lower the 8 wing pieces into the oil. The oil temperature may drop when the wings are added. Try to keep oil at 350-375°F. If it drops too low, increase heat. If temperature rises, reduce heat. If it keeps rising, take the pot off of heat and transfer to a cool element for 1 minute. Monitor.
4. Flip wings occasionally until well browned and the chicken’s internal temperature reaches 165° F on an instant-read thermometer, 8-10 minutes. Place on a plate with a paper towel to remove excess oil.
5. Toss with sauce. Serve immediately.

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