In a medium bowl, combine the chicken wing flats and salt. Toss them gently to ensure even coating. Cover and let them marinate for at least 3 hours, or overnight for enhanced flavor.

One hour prior to frying, take the wings out of the refrigerator to bring them to room temperature.

Place a nonstick or cast-iron pan on the stove over medium-high heat. Add enough oil to cover the bottom of the pan.

Once the oil is hot, carefully add the wings to the pan. Cook them for 6-7 minutes on each side until they achieve a deep golden brown color and crispy texture.

Remove the wings from the pan and place them on a plate. Enjoy them hot for the best texture and flavor.