Platter of Three Different Flavor Fried Chicken Wings

I love chicken wings, but what I do not like is soggy chicken wings.  I like them fried and crispy.  How I do this is I fry them first, then add the sauce at the end with a few simple additional steps to prevent them from getting soggy.  

The three flavors I like are plain chicken wings, buffalo chicken wings, and teriyaki chicken wings.  You can try other flavors such as orange chicken wings, parmesan garlic herb chicken wings, or honey garlic chicken wings.

Platter of Three Different Flavor Fried Chicken Wings

Ingredients

Chicken Wings

Peanut Oil

Buffalo Wing Sauce

Teriyaki Sauce

Parmesan Cheese (In a can)

Sesame Seeds

Salt

Directions

Chicken wings need to be at room temperature so they cook evenly.  

Heat oil on pan until hot (350 degrees), then careful drop the chicken wings into the oil and fry until brown and crispy.  

Drain chicken wings on a wire rack over a baking pan to remove excess fat.  Do not use paper towels for this, the skins will get soggy sitting in the grease.

Divide fried chicken wings evenly into two bowls, one batch of wings will remain plain.  Pour buffalo wing sauce over one set of wings and teriyaki sauce over the other set of wings.  Shake the bowls to toss the wings until evenly coated with the sauce.

Arrange on a platter, then sprinkle buffalo wings and plain wings with parmesan cheese.  The teriyaki wings sprinkle with sesame seeds.