Leave the bowl for about an hour. 2. Heat the oil and deep-fry the chicken wings over high heat to begin with and then lower the heat till wings are almost cooked through. 3. Drain on absorbent paper.

In Ramsay's second MasterClass, "Restaurant Recipes at Home," he walks viewers step-by-step through his easy Sichuan (or Szechuan) roast chicken ... Pull the legs and wings out to get in all ...