When author James Villas refers to "chicken wings," what he's actually referring to are the "drumettes" of the wings. You know, those meaty miniature drumsticks that everyone snatches first from the platter of mixed chicken wings and drumettes. Of course, this recipe works on the scrawny two-boned chicken wing portion of the wing, too. It also works just dandy on regular pieces of chicken—simply increase the time the chicken is in the oil by several minutes.