Salt and Pepper Chicken Wings

Put wings in a shallow bowl, sprinkle evenly with 1/2 tbsp. salt, cover, and chill overnight. Drain wings, then dry with paper towels. Bring to room temperature.

Pour oil to a depth of 2 in. into a wok or high-sided pot and heat over high heat to 375° on a deep-fry thermometer.

Put cornstarch in a bowl and season with a pinch each of salt and pepper. Add wings and toss to coat, shaking off excess.

Add wings to hot oil and fry 6 to 10 minutes, until deep golden brown and cooked through. Using a slotted spoon, transfer wings to paper towels to drain briefly. Transfer to a bowl and toss with toasted garlic and more salt and pepper. Serve with Spicy Lime Dipping Sauce.

Note: Nutritional analysis is per serving, without dipping sauce.