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
Stir together the graham cracker, sugar and salt. Stir in 4-5 tablespoons butter. Slowly add in 1-2 tablespoons butter at a time, stirring well to combine each time. The mixture should resemble wet sand and stick together with pressed in the palm of your hand. Evenly press the mixture into the bottom of sides of your pie plate, forming ¼ inch thick crust all the way around. Bake in a preheated 350 degree oven for 12-15 minutes or until golden brown. Allow to cool to room temperature before adding the pie filling.
Whisk together all ingredients for the filling until smooth. Pour into a prepared graham cracker crust and bake for 15 minutes, just until set and the center jiggles for a bit then stops when shaken gently. Remove and allow to cool to room temperature then refrigerate until cold. Serve with fresh whipped cream.
Whisk together the whipped cream and powdered sugar until medium peaks form