Set a wire rack on a rimmed baking sheet and set aside. Attach a deep fry thermometer to the side of a large Dutch oven or pot and fill halfway with oil. Heat over medium-high heat to 350 degrees F.
Whisk flour, cornstarch, garlic powder, cornstarch, salt and 1½ cups (360 ml) water in large bowl until smooth.
Working in in two batches, dip half of the chicken in the flour/cornstarch mixture. Let the excess drip back into the bowl and gently place in the hot oil. Increase heat to high, stir once or twice to keep the pieces separated. Cook for 7 minutes or until the coating is light golden brown in color and beginning to crisp up.
Remove the chicken with a slotted spoon and place on the prepared rack to drain briefly. Repeat process with second batch.
Once all chicken is cooked, heat the canola oil to 375 degrees F. Carefully return all wings to canola oil and cook for another 7 minutes stirring occasionally, or until golden brown.
Remove the chicken wings with a slotted spoon, place on the prepared rack and let stand for 2 minutes.
Toss in your favorite sauce. I like to use the buffalo recipe below.