These double cooked, spicy, vinegary chicken wings were a hit at a recent baby shower.  The concoction was inspired by the recent Saveur article on the subject, but modified according to the recipe in this book. The result is a monstrosity of inexact proportions but below is my work in progress.

2 lbs chicken wings, separated drums and "wing" sans wing tips
2 cloves finely minced garlic 
2 tbsp finely minced onion
white pepper
salt
2 eggs, white only
3/4 cup flour
1/4 cup cornstarch
1/2 cup cold water
frying oil, peanut or canola

Butcher and rinse chicken wings. Dry with paper towels. Sprinkle very liberally with white pepper and salt. Combine garlic and onion into a paste and spread over chicken. Marinate for at least an hour on the counter or overnight.

When chicken is no longer fridge chilled, heat water in a steamer to boiling. Separate the eggs and lightly beat in a bowl. Add the chicken parts and toss to coat. Place pieces in a single layer in the steamer with some space in between. Cover and steam for about 8-10 minutes, just till the chicken is cooked through. Repeat in batches. This step can be done a day ahead of time, but the finished product is juicier if production is continuous. Remember to let the chicken un-chill before frying though.

Heat frying oil at a depth so the chicken doesn't stick to the bottom of the pot, about 350-375 degrees (I eyeball this with a tester fry and taste). Whisk together flour, cornstarch and water. Pour the batter over the chicken and coat generously. Fry a tester for several minutes until the outside is deep golden brown and crispy with a hint of loft. This step should be relatively quick, so adjust the heat as needed. Fry the rest in batches, letting them drain on paper towels before tossing with sauce and serving.

Sauce

4 cloves garlic, minced very fine
1" piece of fresh ginger, peeled, crushed, minced or a generous tsp of powdered ginger
2 tbsp soy sauce
1.5 tbsp gojujang
4 tbsp rice vinegar
1 tbsp sesame oil
 1 tsp brown sugar
1.5 tbsp honey

Puree or just whisk together this sauce and let it sit while preparing the chicken.

Note:  A thicker layer of flour will result in a tempura like crust but these wings should actually be a bit less thickly battered, somewhere between a lightly coated Taiwanese cafe-style salty wing and the pasty dressing for Japanese tempura shrimp. Sprinkle extra flour or water to get the desired consistency.