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1
Cut off chicken wing tips, and reserve them for another use (stock).
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2
Arrange wings in one layer in a 9x13 inch glass baking dish and sprinkle them evenly with 1/2 cup coarse salt.
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3
Turn wings over and sprinkle with l/2 cup more salt.
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4
Chill wings for 2 hours.
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5
Rinse wings in a colander under cold running water and drain.
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6
(An alternative to this is to soak chicken wings overnight in a brine solution, using one cup salt and enough water to cover wings.) Arrange wings in one layer in a baking dish and thinly slice onions.
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7
Arrange onions over wings and pour buttermilk over onions.
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8
Chill wings, covered, at least 12 hours and/or up to one day.
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9
Discard onions and drain wings in a colander.
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10
Tear off an 18 inch sheet of wax paper and set aside.
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11
In a large shallow bowl, whisk together flour, peppercorns, cayenne, and remaining 2 tablespoons salt.
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12
Working with no more than 2 wings at a time, dredge wings evenly in flour mixture and shake off the excess.
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13
Arrange wings with the flat sides up, a few inches apart on wax paper and let stand 15 minutes.
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14
Get out a rack, brown paper bag, or paper towels, and set on a baking pan.
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15
In a large fish fryer set over two burners (or two heavy skillets), melt 2 cups shortening and 1/2 cup butter over high heat, just until butter begins to turn golden.
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16
Add the wings, flat sides down, and reduce heat to moderately high.
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17
Cook wings, covered, until deep golden, 8 to 10 minutes.
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18
Turn wings and cook, uncovered, until deep golden, about 8 minutes.
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19
With tongs, transfer wings to a rack set over pan, to drain.
