BUFFALO WINGS

Makes: about 20 pieces

■ 2 lbs (900 g) chicken wings

■ 1/2 tsp (2.5 ml) garlic powder

■ 1/2 tsp (2.5 ml) salt

■ 1/2 tsp (2.5 ml) black pepper

■ 1/2 cup (125 ml) potato starch or cornstarch

■ Neutral oil, for frying

■ 3/4 cup (180 ml) hot sauce

■ 4 tbsp (60 ml) unsalted butter

■ Blue cheese or ranch dressing

■ Carrot and/or celery sticks

1. Pat wings dry with paper towels. In a large bowl, add wings, garlic powder, salt and pepper, and toss until evenly distributed. Add potato starch or cornstarch and toss until wings are evenly coated. 2. Let them sit at room temperature for at least 15 minutes to help the coating adhere.

3. Meanwhile, add enough oil to a large heavy-bottomed pot to come 2 inches (5 cm) up the sides and set it over medium-high heat. Heat until an instant-read thermometer registers 350 F

(175 C). (If you don't have a thermometer, test the oil by adding a pinch of starch; the oil is at the proper temperature when it quickly, but not too vigorously, sizzles.)

4. Place a wire rack over a sheet pan or line a tray with layers of paper towels and set it nearby.

5. Give the wings another toss or two to refresh the coating, and working in two batches

(see note), shake off any excess starch and carefully add them to the oil.

6. Fry, occasionally turning the wings with a spider to promote even cooking, and adjusting the heat as needed so the oil doesn't drop below 325 F (160 C), until the wings are cooked through and have started to get crispy, about 12 minutes. (Bubbling will have quieted when they're ready.) Transfer the wings with a spider to the wire rack or paper towels. Repeat with the remaining wings.

7. Starting with the first batch, return them to the oil and fry until extra-crispy, 3-5 minutes. Using a spider, return wings to the wire rack or paper towels.

Repeat with the remaining wings and let the last batch rest for 2 minutes before saucing.

8. While the wings are frying, in a small or medium saucepan over medium heat, combine the hot sauce and butter, and cook until the butter has melted, about 2 minutes; whisk until combined.

9. In a large bowl, add the wings and sauce, and toss until evenly coated. Transfer to a platter along with the dressing, carrot and/or celery sticks, if desired, and serve.

Note: It's important to divide wings into batches to prevent the oil temperature from dropping too much. Allow the oil to return to 350 F (175 C) before frying the second batch.