"The rice flour coating on these wings turned out to be light, crispy, and extremely sauce friendly. Traditional buffalo wings are fried without any coating and they're good-but these are better at holding onto a sauce. You can spice the flour any way you want!"
Place split chicken wings into a mixing bowl. Sprinkle with salt, black pepper, and cayenne pepper. Toss to evenly coat pieces. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
Place rice flour in a shallow dish. Dredge chicken wing pieces in small batches in the flour and transfer to a plate. Arrange pieces so there is some space between them; allow wings to sit out for 15 minutes before frying.
Line a baking sheet with paper towels; place a draining rack on the towels.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Transfer wings to oil; fry until inside is crispy and golden brown and chicken is cooked through, 10 to 12 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Remove wings from oil with a slotted spoon and drain on a rack placed over paper towels.
If using fine salt instead of kosher salt, reduce amount from 1 teaspoon to 1/2 teaspoon.
Before you dredge the wings in flour, you're free to spice these anyway you want. Other than the salt, everything else is up for grabs.
This can be scaled up to however large a batch you need. I usually allow 1/2 pound of wings per person for a party.
If you're doing a larger batch, be sure to give the wings a toss or two during the refrigeration time. By the way, two hours would be a minimum, but if you want, you can leave these overnight with the seasoning.