Extra-Crispy Double-Fried Chicken Wings

Ingredients

• 3 pound schicken wings
• \1 1/2 cup swater
• 1 cup all-purpose flour
• 3 tablespoon scornstarch
• 2 quart svegetable oil for frying

Instructions

1. Set wire rack in rimmed baking sheet; set aside. Cut 3 pounds chicken wings at joints, discarding wingtips.Whisk 1½ cups water, 1 cup flour, and 3 tablespoons cornstarch in large bowl until smooth. Heat 2 quarts vegetable oil in Dutch oven over medium high heat to 350 degrees.
2. Place half of wings in batter and stir to coat. Using tongs, remove wings from batter 1 at a time, allowing any excess batter to drip back into bowl, and add to hot oil. Increase heat to high and cook, stirring occasionally to prevent wings from sticking, until coating is light golden and beginning to crisp, about 7 minutes. (Oil temperature will drop sharply after adding wings.)
3. Transfer wings to prepared rack. Return oil to 350 degrees and repeat with remaining wings. Reduce heat to medium and let second batch of wings rest for 5 minutes.
4. Heat oil to 375 degrees. Carefully return all wings to oil and cook, stirring occasionally, until deep golden brown and very crispy, about 7 minutes. Return wings to rack and let stand for 2 minutes. Toss wings with desired sauce. Serve.