Only salt and the right frying oil is needed for juicy, crispy-skinned fried chicken wings. Pair the wings with any of these three fantastic sauce options.

Ingredients

• 4 pounds chicken wings
• 2 teaspoons kosher salt
• oil for deep-fat frying
• 3/4 cup louisiana-style hot sauce
• 1/4 cup unsalted butter, cubed
• 2 tablespoons molasses
• 1/4 teaspoon cayenne pepper
• 1 tablespoon canola oil
• 1 teaspoon grated fresh gingerroot
• 1 garlic clove, minced
• 1 minced thai chile pepper or 1/4 teaspoon crushed red pepper flakes
• 1/4 cup packed dark brown sugar
• 2 tablespoons lime juice
• 2 tablespoons minced fresh cilantro
• 1 tablespoon fish sauce
• 3/4 cup barbecue sauce
• 2 chipotle peppers in adobo sauce, finely chopped
• 2 tablespoons honey
• 1 tablespoon cider vinegar

Directions

1. Using a sharp knife, cut through the 2 wing joints; discard wing tips. Pat chicken dry with paper towels. Toss wings with kosher salt. Place on a wire rack in a 15x10x1-in. baking pan. Refrigerate at least 1 hour or overnight.
2. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry wings in batches until skin is crisp and meat is tender, 8-10 minutes. Drain on paper towels.
3. For Buffalo wing sauce, bring hot sauce just to a boil in a small saucepan. Remove from heat; whisk in butter 1 piece at a time. Stir in molasses and cayenne pepper.
4. For Thai sauce, heat oil in a small saucepan over medium heat. Add ginger, garlic and chile pepper; cook and stir until fragrant, about 2 minutes. Stir in brown sugar and lime juice. Bring to a boil; cook until slightly thickened, about 5 minutes. Stir in cilantro and fish sauce.
5. For barbecue sauce, heat prepared barbecue sauce in a small saucepan over medium heat. Stir in chipotle peppers, honey and vinegar. Bring to a boil; cook and stir until slightly thickened, about 5 minutes.
6. Toss wings with desired sauce.