Serves 4 as the entrée or 6 to 12 as an appetizer
24 chicken wings
2 teaspoons salt
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon cayenne powder
1 teaspoon ground coriander
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
2 cups unbleached white flour
4 cups flavorless cooking oil
¼ cup your favorite hot sauce or Tabasco sauce
1 recipe Blue Cheese Dressing (page 23)
Carrot sticks and or celery sticks, for serving
Cut of the wing lips and save them for making stock. Cut the wings in half through the joint. In a bowl, combine the salt, chili powder, paprika, cayenne, coriander, pepper, and garlic powder. Stir to mix evenly. Rub the wings with the mixture, then refrigerate for 1 to 8 hours.
Rub the wings with the flour. Place a 12-inch frying pan over medium-high heat on an indoor stovetop or an outdoor gas grill. Add the cooking oil. Heat the oil until bubbles form around the end of a wooden spoon dipped into the oil (350 to 375°F). Turn the heat to high. Add half the wings. Cook until a deep golden and the meat is cooked along the bone (cut into one with a paring knife). Total cooking time is about 12 min-utes. Transfer the wings to a wire rack to drain. Cook the second batch of wings. Transfer the wings to a serving platter. Pour the hot sauce over the wings. Serve with the dressing and the carrot sticks.