Rice crispy wings

Start with split chicken wings separated into flats and drums, a pound and a quarter here.

Season them with a lot of kosher salt, freshly ground black pepper and cayenne, plus any other spices you want, and mix thoroughly.

Wrap and refrigerate at least two hours, which both flavours the wings and keeps them juicy once fried.

Pour stone ground rice flour into a dish or plate.

Dredge the wings in the rice flour, a light but thorough coating, shaking off the excess; the moisture the salt drew to the surface makes it grab.

Spread them out to allow air circulation and let them sit about 15 minutes so the starch fuses to the surface; going straight into the oil gives a worse coating.

Fry in 375F oil about 10 to 12 minutes depending on size, until crispy outside and cooked through.

After about a minute agitate them with a strainer in case anything is sticking together.

Transfer to a rack.

Either dip them, or spoon the sauce over them hot from the fryer and toss for total coverage, which costs some crispiness; the rough rice flour surface grabs sauce unusually well.

Finish with a few green onions.