Fried wings with salt and vinegar

Ingredients:

• 2 cups distilled white vinegar
• 1.8 - 2 kg of halved chicken wings
• 1 and 1/4 cups premium flour
• 1 and 1/4 cups cornstarch
• Vegetable oil, for frying
• Various sauces for dipping

Preparation:

1. In a medium bowl, combine vinegar, 1 cup water, 3 tablespoons salt, and 1/2 teaspoon black pepper until the salt is almost completely dissolved. Pour the liquid over the wings in a large non-reactive bowl or baking dish and submerge the wings.
2. Place in the refrigerator and leave there, stirring occasionally to ensure all wings are coated with brine, for 2 hours.
3. Drain the brine from the wings. Pat them dry with paper towels and bring to room temperature.
   
   Place a wire rack on a baking sheet. Fill a large heavy-bottomed saucepan halfway with vegetable oil and heat over medium-high heat until a deep-fry thermometer reads 190°C (350°F).
4. In a large bowl, combine flour, cornstarch, 2 teaspoons salt, and 1/4 teaspoon black pepper. Stir in 2 cups very cold water and mix into a light batter. Add the wings to the batter and toss to coat. Remove the wings one at a time, allowing any excess to drip back into the bowl.
5. Fry the wings a few at a time. Holding each wing with tongs, lower it into the hot oil and hold it there for a few seconds before releasing to seal the batter. Fry until golden brown and crispy, about 8-9 minutes. Transfer to the prepared baking sheet and sprinkle with salt.
   
   Preheat oven to 95°C (205°F). Place the baking sheet with the wings in the warm oven to keep them warm while you fry the rest. Serve with a variety of dipping sauces.