Pat dry the chicken wings with a paper towel.
Separate chicken wings flats from the drums with a knife or scissors.
Combine the spices, flour, cornstarch, and baking powder, and mix well.
Toss the wings inside the mixture to coat well and shake off any excess flour.
Add oil to a deep fryer or deep pot and place over medium-high heat. Once the oil reaches an internal temperature of 350F, fry the wings for 8-10 minutes, or until golden and crispy on all sides.
Place the wings on a wired rack to drain excess oil.
Notes
TO STORE: Transfer fried chicken wing leftovers into an airtight container as soon as they have cooled completely. Fried chicken wings last 3 to 4 days in the fridge.
TO REHEAT: As the fridge causes the fried wings to lose their crispiness, reheat them in the oven preheated to 350F degrees for 10 to 20 minutes or until they reach a safe internal temperature.
TO FREEZE: place the cooled wings in a ziplock bag and store them in the freezer for up to 6 months.
