Fried Chinese Five-Spice Chicken Wings

Ingredients

• 1 tablespoon five spice powder chinese
• 2 teaspoons pepper black freshly ground to taste
• 3 pounds chicken wings (12 to 14)
• 2 tablespoons coarse salt 
• 0.5 cup cornstarch 
• 1 tablespoons sherry 
• 0.5 inch ginger fresh peeled
• 1  onion 
• 2 tablespoons soya sauce (preferably Kikkoman)
• 1 tablespoon sugar 
• 6 cups vegetable oil 

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• oven
• baking pan
• roasting pan
• kitchen thermometer
• aluminum foil
• ziploc bags
• slotted spoon
• colander

Directions

1. Cut off wing tips, reserving for another use, and halve wings at joint. Coarsely chop onion and finely chop gingerroot. In a large sealable plastic bag combine onion, gingerroot, soy sauce, Sherry, five-spice powder, sugar, and 1 teaspoon salt.
2. Add wings and seal bag, pressing out excess air. Turn bag until wings are completely coated. Marinate chicken wings in bag in a large bowl, chilled, turning bag once, 2 hours.
3. Preheat oven to 350°F.
4. Transfer wings and marinade to a roasting pan or large shallow baking pan and bake, covered with foil, in middle of oven 1 hour. Cool wings until they can be handled and drain in a colander, discarding marinade. Wings may be prepared up to this point 1 day ahead and chilled, covered.
5. Reduce temperature to 250°F.
6. In a small serving bowl combine remaining 2 tablespoons salt and pepper. Put cornstarch in a small bowl and dredge each wing, knocking off excess cornstarch and transferring to a shallow pan. In a 5- to 6-quart heavy kettle heat oil until a deep-fat thermometer registers 370°F. Working in batches of 6 or 7, fry wings in oil until golden brown, about 3 minutes, and with a slotted spoon transfer to paper towels to drain. Keep wings warm on a baking sheet in oven. Fry remaining wings in same manner, returning oil to 370°F. between batches.
7. Serve wings with salt and pepper mixture.