Double-Fried Jerk Chicken Wings

• 2 pounds chicken wings
• 1/3 cup jerk sauce (recipe's on my food blog)
• 1 teaspoon salt
• 1 teaspoon butter
• 1 liter vegetable or canola oil (for frying)

1. Heat the oil to 250u0b0F (120u0b0C) in a large heavy bottomed pot or a deep fryer.
2. Place a cooling rack on top of a flat baking pan like a cookie sheet and set aside near the fryer.
3. Season the chicken wings with the salt, then fry them in the oil in batches for 8 minutes each batch.
4. Remove the chicken wings from the oil after 8 minutes and place them on the cooling rack. Let the wings cool completely, about 15 minutes.
5. Heat the oil to 350u0b0F (175u0b0C) and fry the chicken wings in batches a second time for 8 minutes or until the wings are crispy and golden with an internal temperature of 165u0b0F (75u0b0C).
6. Melt the butter in a small saucepan. Pour the jerk sauce into the pan and cook for about 5 minutes on low heat.
7. Pour the wings and the jerk sauce into a mixing bowl and toss together to coat the wings with the sauce. Serve with ranch dressing as a dipping sauce.

chicken, jerk sauce, salt, butter, vegetable

Taken from food52.com/recipes/81809-double-fried-jerk-chicken-wings (may not work)