Step 1: Prepare the wings

1. Thaw chicken completely in the refrigerator. Alternatively, thaw sealed wings in cold water, changing the water every 30 minutes, and cook promptly afterward.
2. Drain excess liquid and pat wings thoroughly dry with paper towels.
3. Place wings in a large mixing bowl.

Step 2: Marinate the chicken

1. Mix the soy sauce, ground ginger, Sweet Ginger Garlic seasoning, sesame oil, and black pepper from the marinade list.
2. Pour over wings and toss to coat evenly.
3. Cover and refrigerate for 20-30 minutes.
4. Pat off excess marinade before breading. Wings should be lightly coated, not dripping.

Step 3: Bread the wings

1. In a separate bowl, combine all Dry Breading ingredients.
2. Coat marinated wings a few at a time, pressing breading gently onto each wing.
3. Shake off loose flour and place wings on a clean tray or wire rack.
4. Rest breaded wings for 5-10 minutes.
5. Discard leftover breading that contacted raw chicken. Do not save it or add it to the finishing mixture.

Important: The flour-and-cornstarch mixture is ONLY for coating raw wings before frying. The finishing seasoning is prepared separately.

Step 4: Shallow-fry the wings

1. Heat approximately 1/2 inch of vegetable oil in a heavy skillet to 350°F.
2. Add wings carefully in a single layer without overcrowding; fry in batches.
3. Fry about 8-11 minutes on the first side and 8-11 minutes on the second. Turn again as needed for even browning.
4. Keep oil near 325-350°F, adjusting the burner if the coating browns too quickly.
5. Use a thermometer to check the thickest part without touching bone. The wings must reach at least 165°F internally.
6. Transfer cooked wings to a clean wire rack, then repeat with remaining batches.

Step 5: Rehydrate the dried garlic and onion

1. Place 2 tsp dried minced garlic and 1 1/4 tsp dried minced onion in a small bowl.
2. Cover lightly with water, soak for 5 minutes, then drain thoroughly.

Step 6: Cook the finishing seasoning

1. Heat 1 tbsp vegetable oil in a clean skillet over medium-low heat.
2. Add the drained garlic and onion. Saute until fragrant and any excess moisture evaporates; do not burn them.
3. Into the same skillet, add 3/4 tsp crushed red pepper, 3/4 tsp Sweet Ginger Garlic seasoning, and 3/4 tsp sugar.
4. Stir for 15-20 seconds to combine. Do not add leftover flour or breading.

Step 7: Toss and serve

1. Add fully cooked wings to the skillet with the garlic-ginger seasoning. Toss to coat. If the skillet is too small, use a large, clean mixing bowl instead.
2. Turn off the heat. Add 1 1/2 tsp toasted sesame seeds and drizzle with 3/4 tsp sesame oil.
3. Toss once more and serve immediately.