Directions

1. 1

   In a large pot, heat 2 to 3 inches of vegetable oil to 325°F.

2. 2

   Working in batches, toss the wing pieces in the corn starch, shake off any excess, and slip them into the hot oil. Fry for about 6 min., or until the wings are just beginning to color. Lift onto a paper-towel-lined tray or a rack set over a baking sheet.

3. 3

   Once all of the wings have been through the first fry, increase the oil temperature to 375°F.

4. 4

   Return the wings, in batches, to the hot oil and fry again for 4 to 5 min., until deeply golden and crisp.

5. 5

   Meanwhile, warm the Sweet Jerk Barbecue Sauce in a saucepan over medium-low heat.

6. 6

   As each batch of wings finishes its second fry, tip them into a large bowl and toss with a generous pour of the warm sauce until well coated.

7. 7

   Skip the standard carrot-and-celery accoutrements and serve with juicy orange wedges and a scatter of fresh cilantro leaves. Makes 15 servings.

8. 8

   *To split the wings, cut at both joints. Discard the tips or freeze them for homemade soup or stock.