One thing, done properly
Whole wings from a butcher in Yateley, dry-brined, oven-cooked and finished in rapeseed oil for the crispiest skin I can manage. Every sauce is homemade and every one is served on the side, because sauce is wet and crisp skin is not. And the whole menu is gluten free.
The bird
Whole wings from Reeves Butchers in Yateley, twenty minutes down the road. Whole wings, not the little segments, because there is more on them and they crisp up better.
The cook
Dry-brined and left to sit, so the salt pulls the moisture out of the skin. Then oven-cooked gently and finished in rapeseed oil. No batter, no flour, no coating.
The sauce
All homemade, all served on the side. Dip as you go and the last wing is as crisp as the first. Pour the whole pot over the top and it will not be. Your food, your call.