Korean Fried Chicken Wings
3 pounds chicken wing, separate drumette from rest of wing
1 yellow onion, grated (use largest hole on box grater)
2 garlic cloves, smashed
1/2 teaspoon salt
1/4 teaspoon pepper
Combine the grated onion, garlic, salt, and pepper in bowl. Add the chicken and coat well. Cover with plastic wrap and set aside to marinate at room temperature for 1 hours, or refrigerate overnight, letting the chicken sit out for 30 minutes to remove the chill before frying.
1/2 cup all-purpose unbleached flour
2/3 cup cornstarch
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons sugar
3/4 cup ice water, have more on hand if necessary
For the batter, combine the flour, cornstarch, baking powder, salt, pepper, and sugar in a bowl. Make a well in the center and whisk in the water to create a thick, smooth batter. Add additional water one tablespoon at a time until just the batter is a consistency where the chicken can be dipped in it. The batter should still be thick. Do not overmix. Set aside.
Fry the chicken wings at 300 degrees for about 10 -12 minutes, turning occasionally, until golden brown and crisp. Drain on the paper towel-lined platter. Repeat with the remaining chicken wings, adjusting the oil temperature between batches. The crispy coating softens a touch during cooling so when all the pieces are done, increase the oil temperature to 375F and refry the chicken in batches for 30 to 60 seconds, until super crisp. Remove and place in a heatproof bowl. Toss with desired amount of chile sauce (recipe below) and serve immediately.