Prepare the Chicken Wings:

• Pat the chicken wings dry using paper towels. Ensure they are completely dry to achieve optimal crispiness. If desired, sprinkle salt over the wings for seasoning.
• In a bowl, combine the cornstarch and optional salt. Toss the dry chicken wings in the cornstarch mixture, ensuring an even and light coating.

Double Fry Chicken:

For the First Fry:

• In a large pot or deep fryer, heat vegetable oil to 325°F (165°C).
• Carefully lower a few coated wings into the preheated oil using tongs. Fry for about 6-8 minutes, until they’re cooked through but not yet golden brown. Transfer the par-fried wings to a wire rack or paper towel-lined plate.

For the Second Fry:

• Increase the temperature of the oil to 375°F (190°C).
• Once the oil is hot, carefully add the par-fried wings back into the oil in batches. Fry for an additional 5-7 minutes, until the wings turn deep golden brown and are incredibly crispy.
• Remove the wings from the oil and place them on a wire rack or paper towels to drain excess oil. Serve and enjoy!