12 chicken wings (see note)

1/4 cup (35 g) cornstarch

1 tsp garlic salt

1 tsp dry mustard

1/2 tsp smoked paprika

1/2 tsp ground cumin

1/2 tsp ground black pepper

Canola oil, for frying

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

On a work surface, using a chef’s knife, cut each chicken wing through the joints into three pieces. Set aside the two large pieces and discard the wing tips (the small pointed piece where there is no meat). Pat dry with paper towel.

In a large bowl, combine the cornstarch, salt and spices. Add the chicken and toss to coat well.

Fry half of the wings at a time for 15 minutes or until cooked through and golden. Watch out for splattering. Drain on the paper towel and keep warm.

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