It’s College Bowl Day and my husband is rooting for the Nebraska Corn Huskers. The day before I offered to make him buffalo wings-forgetting that bowl day is also New Years Day and I already planned on making the obligatory black eyed peas and ham. Not to mention the homemade artichoke and spinach dip I’d made the night before for our little two person party. All that being said, I didn’t want the wings to be a big production.

Wings:
1 bag of frozen drumsticks and wings (no seasoning and no breading)
1/2 cup Corn Starch
Salt and Pepper
Garlic Powder
A selection of pre-made sauces (we chose Jack Daniels Original BBQ, Franks Hot Buffalo Sauce, and Kraft Sweet and Sour Szechuan)

Heat Oil to 375°. Dry the hello-kitty out of the wings-dry skin=crispy skin-with paper towels. Place on paper towel lined sheet pan and generously coat with salt, pepper, and garlic powder. Dust lightly to coat with corn starch (these are gluten free wings-assuming none of your sauces have gluten).
Fry in batch for about 5-7 minutes depending on the size of the wings. I recommend doing the drumstick and wings separately for more even cooking. When golden brown and cooked through place on paper towel lined sheet pan and put in a 300° oven to keep warm.
Put sauces of your choice in separate glass bowls and heat in the microwave-if you want extra tastiness and fat add a pad of butter to sauces. Toss desired amount of each wing in sauce. Shake off excess sauce to maintain crispiness.
Serve immediately and watch some football.