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1
Cut off wing tips, reserving for another use, and halve wings at joint.
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2
Coarsely chop onion and finely chop gingerroot.
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3
In a large sealable plastic bag combine onion, gingerroot, soy sauce, Sherry, five-spice powder, sugar, and 1 teaspoon salt.
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4
Add wings and seal bag, pressing out excess air.
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5
Turn bag until wings are completely coated.
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6
Marinate chicken wings in bag in a large bowl, chilled, turning bag once, 2 hours.
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7
Preheat oven to 350F.
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8
Transfer wings and marinade to a roasting pan or large shallow baking pan and bake, covered with foil, in middle of oven 1 hour.
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9
Cool wings until they can be handled and drain in a colander, discarding marinade.
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10
Wings may be prepared up to this point 1 day ahead and chilled, covered.
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11
Reduce temperature to 250F.
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12
In a small serving bowl combine remaining 2 tablespoons salt and pepper.
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13
Put cornstarch in a small bowl and dredge each wing, knocking off excess cornstarch and transferring to a shallow pan.
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14
In a 5- to 6-quart heavy kettle heat oil until a deep-fat thermometer registers 370F.
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15
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.
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16
Keep wings warm on a baking sheet in oven.
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17
Fry remaining wings in same manner, returning oil to 370F.
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18
between batches.
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19
Serve wings with salt and pepper mixture.
