Tip 1: For the crispiest result, arrange your wings on a wire rack set over a tray. Keep in the fridge overnight. This dries out the exterior and helps the skin crisp up in hot oil.
Way 1: Coat cooked wings in Goody Butter Chicken Meal Maker then scatter with crispy onions and a big squeeze of lime juice

Tip 2: If you don’t have a deep-fat fryer, use your largest, heavy-bottomed saucepan. Be sure to only half-fill the pan with oil—this helps make sure the oil doesn’t spill over when you add the wings.
Way 2: Coat cooked wings in Goody Tikka Masala Meal Maker then top with fresh coriander leaves and chopped red chilli

Tip 3: When it comes to adding wings to hot oil, fortune favours the bold. Don’t add them from a height—lay them into the oil gently, placing them away from you.
Way 3: Coat cooked wings in Goody Teriyaki Meal Maker then scatter with toasted white sesame seeds and fresh rounds of cucumber.

Tip 4: Don’t cook too many wings at once. A crowded pan is hard to control, causes inconsistent  cooking, and lowers the temperature of the oil too much. Work in batches.
Way 4: Coat cooked wings in Goody Moroccan Tajine Meal Maker then dunk into Goody Chipotle Mayonnaise.

Tip 5: Always drain cooked wings. Use a large slotted spoon to remove them from the oil and transfer to kitchen paper to absorb excess oil. Season them with salt as soon as you do this, too. 
Way 5: Coat cooked wings in Goody Korean BBQ Meal Maker then scatter with black sesame seeds and spring onions.