- 2 Lbs chicken wings, cut into drums and flats
- ¾ C Cornstarch, divided
- ¼ C Flour
- 2 tsp Baking powder
- 2 tsp Salt
- 1 tsp Each of pepper, garlic powder, onion powder, paprika
- 2/3 C Water
- Vegetable or peanut oil for frying
- In a bowl, toss the wings with ¼ C Cornstarch until coated. Place wings on a wire rack and refrigerate (if room allows) for 30 minutes. This helps the wings to dry out, resulting in more crispiness.
- In a large bowl, mix together the remaining cornstarch, flour, baking powder, and spices. Gradually whisk in the water, breaking up lumps until batter is smooth. The batter will be slightly runny.
- In a deep fryer, or heavy pot filled with 4 inches of oil, heat oil to 350 degrees.
- Coat the wings in the batter, shaking off any excess. Work in small batches, being careful to not overcrowd the pot. Place the wings in the hot oil and fry for 8-10 minutes until golden brown. Remove and drain on a wire rack over a paper towel-lined baking sheet.
- Wings can be eaten plain, or toss with your favorite wing sauce or dry seasoning. Serve with plenty of ranch or blue cheese dressing for dipping.