In a large bowl, whisk together 2 teaspoons kosher salt, 1/4 cup cornstarch, and 1/2 teaspoon baking powder until well combined.

Add the chicken wings and toss until each piece is evenly coated. Shake off any excess coating, and place the wings on a wire rack set over a rimmed baking sheet.

Refrigerate the wings, uncovered, for at least 30 minutes or up to overnight. This step ensures maximum crispiness.

When ready to fry, heat the peanut oil to 350°F (177°C) in a deep fryer, wok, or Dutch oven.

In a separate large bowl, whisk together the remaining 1/2 cup cornstarch, 1/2 teaspoon baking powder, flour, and 2 teaspoons kosher salt. Gradually pour in the cold water, whisking until the batter has the consistency of thin paint.

Dip half of the wings into the batter, letting any excess drip off. Use your fingers to remove any large clumps before carefully lowering each wing into the hot oil.

Fry the wings in batches for 8 minutes, turning occasionally, until they’re golden brown and crispy. Transfer to a paper towel-lined plate, season with salt, and keep warm while frying the remaining wings.

Once all wings are fried, serve them plain or toss them in your choice of sweet soy sauce or a spicy chili sauce. Serve immediately.