What temperature should I fry chicken wings to achieve that perfect, golden-brown exterior while ensuring the meat inside remains moist and succulent? Is there an optimal frying temperature that balances crispiness with thorough cooking? How do factors such as the type of oil utilized and the size of the wings influence this ideal temperature? Moreover, what techniques might I employ to accurately measure and maintain this specific heat throughout the cooking process? Should I consider the merits of a thermometer versus the traditional test of throwing in a wing and observing the results? Additionally, how do variations in frying methods, such as deep-frying versus pan-frying, alter temperature requirements? Is it prudent to allow the wings to reach room temperature before frying, and how does that affect the cooking temperature? Ultimately, what are the consequences of frying at too low or too high a temperature in the pursuit of the perfect chicken wing?