• Pat dry the wings well with paper towels, and leave in a flat tray in the refrigerator for 1 hour.
• Heat a large, deep pot (cast iron, if you have one) filled with vegetable, canola, or corn oil to 350 degrees.
• Whisk together all of your dry ingredients well in a large bowl.
• Scoop out 5 tablespoons of your dry mixture and put into a medium bowl. Add the 1/3 cup of water and whisk together until the wet batter is smooth but not runny.
• Take your wings and pat them dry once more (the dryer the better). Season the raw wings generously with Adobo Seasoning, ground black pepper and using a micoplane or small cheese grater, grate the garlic over the chicken. Toss well to combine.
• Add about 2-3 tbsp water into the remaining dry batter and whisk to create little clumps. Using gloves if you prefer (this will be messy), dip a wing in the wet batter, coat well, and then dredge in the dry batter, coat well, and place on a wax paper covered tray.
• Once your oil is at temp (test with a chopstick or throw a small pinch of either batter), fry a few wings for about 12 minutes. Be careful not to crowd the fryer, and wait a bit between frying batches as to not lower the temperature of the frying oil. Place cooked wings on a wire cooling rack, or a paper towel lined tray. Finish the fried wings with a pinch of salt as they come out.

For vegetarian wings:

• Use the exact same measurements and techniques described above using cauliflower florets or oyster mushrooms.