Start by adding 1 to 2 quarts of oil to a large Dutch oven, preferably cast iron as it will help maintain temperature. You fill your pan 2 ½ to 3 inches deep with oil. Heat over medium high heat until the oil reaches 375°. Also, preheat your oven to 200°.
Meanwhile, prepare the coating for the wings. In a small bowl add the cayenne pepper, black pepper, salt and corn starch and whisk to combine. Transfer to a gallon sized zip top bag.
Add half of the wings to the zip top bag and shake to coat wings. Remove wings from bag, tapping them to remove any excess coating. Return to sheet pan topped with wire rack. Repeat with the other half of the wings. Allow wings to rest until oil reaches 375°.
When the oil comes to temp add half of the wings and try to maintain a temperature near 360° while cooking, adjusting heat as necessary. Depending on this size of your wings this should take 10 to 12 minutes. Once cooked, use a spider or large slotted spoon to transfer to another sheet pan topped with a wire rack and put in the oven to keep warm while the next batch of wings cooks. Allow oil to return to 375° before adding the rest of the wings and once again, maintain a cooking temp near 360° while cooking.