Fried chicken wing

Pat the wings thoroughly dry, then fry in small batches at 175 °C for about 10–12 minutes, turning once, until golden and cooked through. Check that the thickest part reaches 75 °C, away from the bone.

Use a food thermometer in the thickest part of the meat, without touching the bone: it should reach 75 °C. Colour alone is not a reliable test, especially close to the bone.

Refrigerate them within two hours of cooking in a covered container, and eat within three to four days. Keep them chilled rather than leaving them out on the table.

Arrange them in a single layer on a rack or baking tray and heat at 200 °C for about 10–15 minutes, turning once. Reheat until piping hot throughout; a thermometer should read 75 °C at the thickest part.

Serve them with celery or carrot sticks and a dip such as blue cheese dressing, or pair them with chips, coleslaw or a crisp salad. Buffalo-style wings are commonly coated in a hot sauce and served with a cooling dip.

Yes. Breaded wings have a coating that adds crunch and carbohydrate; plain fried wings have no such coating. In the listed food data, breaded and fried wings have 393 kcal and 14.6 g carbohydrate per 100 g, compared with 286 kcal and 0 g for fried chicken wings.

Yes: the listed value for fried chicken wings is 286 kcal per 100 g, compared with 233 kcal for roasted chicken wings. Frying adds fat, while roasting avoids that added cooking oil.