The stove-top method is faster and easier for some folks, but the oven method will get you slightly moister end results.

Chicken wings can be frozen after step 1. To freeze chicken, place on a large plate or rimmed baking sheet, separating each piece. Freeze until solid, then transfer chicken pieces to a zipper-lock freezer bag. Keep frozen for up to 2 months. To cook from frozen, remove as many as you'd like to cook from the freezer and allow them to thaw at room temperature for at least 20 minutes and up to 2 hours before continuing with step 2.

To serve all the chicken at once instead of in batches, transfer chicken directly from the fryer in step 3 to a rack set in a rimmed baking sheet and place in a 200°F oven while you cook the remaining batches. Toss all the chicken with the sauce at once and serve.