Pat the wings dry and season with 1 teaspoon salt, garlic powder and pepper.

Heat 3 inches of oil in a heavy pot to 300°F and fry the wings in batches for 8 minutes until cooked but pale.

Drain on a wire rack and let the wings rest for 20 minutes while heating the oil to 375°F.

Fry again in batches for 3 to 5 minutes until deeply browned and crisp, checking that the centers reach at least 165°F.

Drain on the rack, season immediately with the remaining salt and serve.