Back in the day, you had no choice but to disjoint chicken wings with a sharp knife to break them down into their parts—the mini-drumstick-looking drumettes, the flat, and the tip (which is best saved for stock). Now you can buy them done for you. Here’s a big secret: double-frying equals double-crispness. Here’s another: dredge in cornstarch instead of flour. You almost don’t need the amazing glaze, but you’ll want to make some now that I’ve told you about it.