Because these wings aren't coated, the skin will fry up well and you'll end up with a Crispy, Fried, Wing, that you can eat a lot of.
1. Rinse the wings in cold water, then dry them real well. Any water that's left on them will make the oil spit and spatter as you place the wings in it.
2. Heat oil to about 350 degrees, and carefully place the wings in. Cook for a total of 15 - 20 minutes turning only once. Keep an eye on the ends (where the bone comes out) for blood. It will start to show as they are getting ready to be turned. And, by the time they're cooked through, you won't see it any more.
You can also test them by inserting the tip of a knife into the thick part of a drumette. If the juices run clear, they're done.
3. Place the cooked wings in a big bowl, add your favorite Wing Sauce, toss well, and serve immediately.
If you're cooking a large group of wings (for a crowd), you could place them in a 200 degree oven, before coating them, to hold while you continue cooking the rest.
You should drain any fried food on a rack in a pan instead of on paper towels, as I did with these Fried Chicken Legs and Thighs. Setting the wings on paper towels will help to make the wings soggy!