Ingredients
4 pounds chicken wings 2 teaspoons kosher saltOil for deep-fat fryingBUFFALO WING SAUCE:3/4 cup Louisiana-style hot sauce1/4 cup unsalted butter, cubed2 tablespoons molasses1/4 teaspoon cayenne pepperSPICY THAI SAUCE:1 tablespoon canola oil1 teaspoon grated fresh gingerroot1 garlic clove, minced1 minced Thai chile pepper or 1/4 teaspoon crushed red pepper flakes1/4 cup packed dark brown sugar2 tablespoons lime juice2 tablespoons minced fresh cilantro1 tablespoon fish sauceSPICY BARBECUE SAUCE:3/4 cup barbecue sauce2 chipotle peppers in adobo sauce, finely chopped2 tablespoons honey1 tablespoon cider vinegar
Preparation
Using a sharp knife, cut through the 2 wing joints; discard wing tips. Pat chicken dry with paper towels. Toss wings with kosher salt. Place on a wire rack in a 15x10x1-in. baking pan. Refrigerate at least 1 hour or overnight.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry wings in batches until skin is crisp and meat is tender, 8-10 minutes. Drain on paper towels.
For Buffalo wing sauce, bring hot sauce just to a boil in a small saucepan. Remove from heat; whisk in butter 1 piece at a time. Stir in molasses and cayenne pepper.
For Thai sauce, heat oil in a small saucepan over medium heat. Add ginger, garlic and chile pepper; cook and stir until fragrant, about 2 minutes. Stir in brown sugar and lime juice. Bring to a boil; cook until slightly thickened, about 5 minutes. Stir in cilantro and fish sauce.
For barbecue sauce, heat prepared barbecue sauce in a small saucepan over medium heat. Stir in chipotle peppers, honey and vinegar. Bring to a boil; cook and stir until slightly thickened, about 5 minutes.
Toss wings with sauce of your choice.
