I’m doing this double-fry wing recipe, and I did the first part, where you cook the wings (and a chicken breast for Katt, who does not like bones) in oil at low heat. Then, tomorrow, I’ll fry them at higher heat for a short time.
The exciting thing, an internet friend pointed out, is that you can freeze the wings in between the two fryings. So, if this goes well, I could run the first part on a ton of wings and freeze them. Then, whenever we want wings, we can just take a few out and do the relatively short second part.
This is all assuming we’ll still be able to go out and buy wings in the future, of course.