Chicken Wings, Crispy Fried

Most of the time the Cap'n likes to grill his wings. But, there are times when you gotta have 'em fried.  I happen to own a Fry Daddy fryer that I break out for special occasions like the Super Bowl. One thing I hate is wet over sauced wings.  I like to sprinkle my rub(s) of choice and very lightly (if at all) toss the wings in sauce.  I like Texas Pete Wing Sauce or a quick Zest Coast Tangy Sauce (recipe on this site).  For those of you that don't have a counter top fryer, here is the basic technique:

In a large pot, pour in 1 and 1/2 inches of vegetable or canola oil. Heat on medium to 350°F. The oil temperature may drop when the wings are added. Cook 6 to 8 wings in oil at one time. Try to keep oil at 350-375°F or if temperature keeps rising, take off heat to a cool element for 1 minute. Monitor. stir wings occasionally until they are crisp and floating. Internal temp should be 165° F plus.  This will take about 8-10 minutes depending on oil temp. Place on paper towel to remove excess oil. Sprinkle with ZC Rub, Toss with sauce, if desired. Serve while hot.