Crispy Chicken Wings

Place chicken wings in a large pot and add enough water to cover the chicken. Add 2 tablespoons salt. Let water simmer for about 10 to 15 minutes or until chicken wings are cooked. Drain chicken on a wire rack until thoroughly dry.

Mix rice flour and 1/2 teaspoon salt in a large bowl. Dredge chicken in the mixture, coating the wings thinly. Shake off excess.

Heat oil to 350°F in a large pot. If you don't have a thermometer, test the oil's temperature by dropping a piece of bread into it-it should bubble and brown immediately. Discard bread and proceed to cook. Deep-fry chicken in batches for 5 to 10 minutes until skin is crispy and golden brown. Drain on a wire rack. When cool enough to handle, toss in choice of sauce.