Rice Crispy Wings

• 1 pound chicken wing sections (flats and drums)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/2 cup stone-ground rice flour
• 2 cups vegetable oil for frying, or as needed

1. Place split chicken wings into a mixing bowl. Sprinkle with salt, black pepper, and cayenne pepper. Toss to evenly coat pieces. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
2. Place rice flour in a shallow dish. Dredge chicken wing pieces in small batches in the flour and transfer to a plate. Arrange pieces so there is some space between them; allow wings to sit out for 15 minutes before frying.
3. Line a baking sheet with paper towels; place a draining rack on the towels.
4. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Transfer wings to oil; fry until inside is crispy and golden brown and chicken is cooked through, 10 to 12 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
5. Remove wings from oil with a slotted spoon and drain on a rack placed over paper towels.

chicken wing sections, kosher salt, freshly ground black pepper, cayenne pepper, stoneground rice flour, vegetable oil

Taken from www.allrecipes.com/recipe/260970/rice-crispy-wings/ (may not work)