12 chicken wings (see note)

3 tbsp (25 g) cornstarch

1 tsp salt

1 tsp chili powder

¼ tsp cayenne pepper

¼ tsp onion powder

Canola oil, for frying

Preheat the oil in a deep fryer to 350°F (180°C). Line a baking sheet with paper towels or top with a wire rack.

On a work surface, section the chicken wings by cutting the joints to obtain 3 pieces. Discard the wing tips and keep the drumettes and wingettes. Pat dry with paper towels.

In a large bowl, combine the cornstarch, salt and spices. Add the wings and toss to coat. Fry half of the wings at a time in the hot oil for 15 minutes or until cooked through and golden brown. Watch out for splattering. Drain on the paper towels and keep warm.

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