In a bowl, toss 1/4 cup (30 grams0 of cornstarch and thechicken wings together until fully coated. transfer the wings to a wire rackand let the rest and dry out for 20 minutes, ideally in the fridge if you have space.
In a medium bowl, whisk together the remaining 1/2 cup cornstarch, the flour, paprika, garlic powder, cayenne, baking powder, salt and pepper. gradually whisk in the water, breaking up any lumps and mixing until smooth. the batter should be slightly runny. In a bowl, toss 1/4 cup (30 grams0 of cornstarch and the chicken wings together until fully coated. transfer the wings to a wire rack and let the rest and dry you for 20 minutes, ideally in the fridge if you have space.
Heat the oil in a large pot until it reaches 350 degrees F
coat chicken wings in the bater shaking off any excess. add the wings to the oil in batches, cooking for 8-10 minutes until golden brown. Transfer the chicken wings wot a wire rack set over a paper towel-lined baking sheet
Transfer the chicken to a clean bowl and drizzle with the buffalo sauce, tossing to coat. transfer to a serving plate. serve with either ranch or blue cheese dressing and celery sticks.
