Cut chicken wings in thirds and toss the wing tip. Rinse well.
Mix kosher salt with ¼ cup cornstarch and ½ tsp baking powder in a large bowl and whisk well.
Add the chicken wings one at a time and coat evenly. Shake any excess coating.
Transfer the coated wings as you go on to a wire rack in a rimmed baking sheet.
Place in refrigerator for at least 30 minutes or overnight, uncovered.
When ready to fry, combine the remaining ½ cup cornstarch, ½ tsp baking powder and flour in a large bowl and mix well.
Add water slowly and then the vodka. Whisk until it’s as smooth as batter texture. Should be a thin batter.
Once this is mixture is ready, heat oil over medium-high heat in a large frying pan or deep fryer.
Add wings one at a time to the batter. Make sure to allow any excess batter to drip off before placing in the hot oil.
Place carefully into the oil and add as many as you can into the frying pan without overcrowding. Sprinkle with just over half of the adobo and sazón.
Turn over wings as you see fit after they begin to turn golden and crispy. Sprinkle the remainder of the adobo and sazón. It could be up to 20 minutes over medium high heat. It also depends on the size of your chicken wings.
Move to a paper towel-lined plate. Keep warm while you fry the rest of the wings.