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I thawed a batch of wings I deep fried a month ago and did the second pass. As an experiment, I pan-fried them with very shallow oil, which is easy to clean.
They did not turn out quite as crispy as two deep-fry passes but were still great, far better than any oven-baked wings I’ve had.
There is a middle ground that I’ll try next time: using deeper (1/4”) oil that is far short of deep frying for the second pass.