Your Best Chicken Wings

Just a few ingredients go a long way: soy sauce, honey, fresh ginger, sesame seeds, Wondra, chili (we used paste) and brown sugar. (We left out the rice vinegar -- whoops!)

These wings are double-fried, so you'll need plenty of oil and a deep pot.

Wondra, salt and pepper for dredging.

We carefully rinsed and patted dry the wings before getting to work.

Amanda "topped and tailed" them, getting rid of the wing tips and separating the rest at the joint into two pieces.

Wondra is wondraful! A light coating makes for a supremely crisp skin.

Try to keep the oil temperature around 350 degrees as you fry -- this may mean adjusting the flame up or down.

And avoid the temptation to overcrowd! 6 to 8 pieces in a pot this size is about right.

After Fry #1.

Meanwhile, Amanda slices a whole lot of ginger paper thin for the glaze.

Ginger and brown sugar: always a good start.

A little soy sauce, some water and a little rice vinegar go in next, and then you bring it all to a boil.

Honey and chili (we preferred 2 tablespoons to 1), and then simmer away until you have a rich, syrupy glaze.

Fry #2.

You can dunk if you like, but we chose to brush the wings with the glaze. (We dare you to resist tasting one before you've finished glazing!)

Little eyes (and noses) perk up.

A smattering of toasted sesame seeds is optional, but highly recommended.

An artist's palette: honey, corn starch, hot sauce, butter, cream cheese, sour cream and Stilton.

If you wash your wings, dry them well -- you don't want any sputtering in the hot oil.

The ingredients for the blue cheese "dip" go into the food processor for easy blending.

Aren't food processors fun?

Don't worry: it may look a little like green caulking, but it works wonders on these wings.

Amanda delicately smears the blue cheese mixture onto each wing.

And then they're dunked into cornstarch and flour.

Into the fridge for half an hour; there, the flavors will meld and the skin dry out a little more.

These guys go into the hot oil until golden brown and crispy, and cooked through -- we found 8 to 10 minutes was just right.

While the wings are frying, you can quickly whip up the sauce, which starts with melted butter and hot sauce (we used Frank's).

And ends with a little honey and lemon juice to taste.

Draining the wings on a rack over a baking sheet catches drips and keeps them crisp.

We chose the dip and swirl method for the sauce, but you can also throw the wings in a bowl and pour the sauce over them.