You can either fry or bake, or air fry the wings. Our preference for this recipe (and how recipe's wings in video and images above are depicted) is to fry these chicken wings. They will have a crispier crust. For either method, if you don't have corn starch, you can coat the wings with just flour or substitute potato starch for the corn starch.
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2pounds(907g)chicken wings, split
2 teaspoons(10ml)fresh cracked black pepper(approximately)
1/2cup(65g)all purpose flour
Oil for frying
Kosher salt, to taste (you can also use more garlic salt)
Ground black pepper, to taste (preferably fresh ground)
Rinse and pat dry chicken wings. If desired, cut wings into wingettes and drumette pieces. Add wings in a large bowl. Season wings liberally with garlic salt and pepper. Set aside.
In bowl, combine flour and cornstarch. Coat chicken wings with flour mixture.
For Frying the Chicken Wings
Heat oil about 1” deep in large skillet to 350-375° F.
Gently place wings in hot oil in batches so they don’t crowd each other and stick together. Fry wings on both sides until golden brown and cooked through, about 3-5 minutes per side.
Remove chicken wings from oil and season with additional salt and pepper to taste.
For Baking the Chicken Wings
Pre-heat oven to 425°F. Line a baking sheet pan with parchment paper.
Lay chicken wings on baking sheet pan. Bake for about 40-50 minutes, OR until golden and cooked through (cooking times will vary depending on the size of your wings).