1Place the chicken wings, water and salt in a soup kettle.
2Bring to rolling boil, and remove any froth which may gather on top.
3Reduce heat to simmer and cook covered for 1 1/2 hours.
4Strain soup and allow the chicken wings to cool, remove the meat from the bones.
5Discard the bones and the skin.
6Return the meat to the broth and again place over the heat.
7Bring to a simmer again and add the corn and black pepper, add 1/2 c milk and cornstarch to thicken to your liking
8Cook for 15 minutes longer.
9Stir in the chopped parsley just before serving.
10Do not cover after the addition of the parsley or you will spoil its bright green color.
11Serve piping hot with oyster crackers.