Pat chicken wing drumettes and flats dry with paper towels ... When I need ginger, I pull it out of the freezer and grate it ...

Use fresh or frozen chicken wings, or if you prefer boneless ... Rinse and pat dry the chicken wings. If using full wings, cut into drumettes and flats, discarding the tips (or saving for chicken ...

Fry chicken drumettes and wing flats in 2 batches until golden brown and until a thermometer inserted into thickest portion of chicken registers at least 165°F, 6 to 8 minutes. Transfer to wire rack.

Many supermarkets sell chicken wings with the tips removed and the wings split into two pieces at the joints referred to as drumettes and wingettes. Air-chilled wings are particularly good in this ...