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Heat 6 cups canola oil in a large pot or Dutch oven to 350°F. Fit a wire rack over a rimmed baking sheet, or line the baking sheet with paper towels. Season 2 pounds chicken wings with ½ teaspoon of the kosher salt and a few grinds of black pepper.
Place all-purpose flour, corn starch, paprika, garlic powder, onion powder, black pepper, cayenne pepper, and remaining kosher salt in a large bowl and whisk to combine. Add the wings and toss until each wing is well-coated.
When the oil is ready, fry the wings in 2 to 3 batches: Add to the oil and fry until cooked through, golden-brown, and crisp, 5 to 8 minutes. Use a spider or slotted spoon to transfer wings to the baking sheet. Let cool 5 minutes before serving.