These Buffalo wings are an extra-crispy way to celebrate the American classic
Give the wings another toss or two to refresh the starch coating, and working in two batches (see NOTE), shake off any excess starch from the wings, carefully add them to the oil. Fry, occasionally turning the wings with a spider to promote even cooking, and adjusting the heat as needed so that the oil doesn’t drop below 325 degrees, until the wings are cooked through and have started to get crispy, about 12 minutes. (The bubbling will have quieted when they are ready.) Transfer the wings with a spider to the prepared wire rack or paper towels. Repeat with the remaining wings.