Asian Deep Fried Chicken Wings

I made the most AWESOME deep friend chicken wings.

Shrimp paste
lemon grass
ginger
garlic
fish sauce
soya sauce
3 lbs chicken wings

1/2 cornstarch + 1/2 flour OR just corn starch for coating
oil for frying

1. clean chicken wings of feathers etc. The easiest way to do this, is to boil a pot of water and blanch
them quickly.
2. then make sure they are pat dry/drained
3. mix all the ingredients for the marinade. The secret weapon here is the rasp! use the RASP! just grate the amount you want into the sauce boom there ya go! as for the wet parts, make sure you mix enough of the sauce of cover the chicken up properly.
4. taste it -- not if it's been contaminated by the chicken.
5. mix it with the chicken
6. soak the marinade in the chicken (or vice versa) say for 15 mins.. b/c this this really salty stuff!

7. make sure that you PAT DRY. this was my mistake the first time around. make sure the wings are really dry and THEN pat them in flour. DON'T SKIP this step or you're gonna be stuck with three pounds of wet/soggy wings.. and no one wants that.
8. pat with 1/2 cornstarch and 1/2 flour. or just rice flour. make sure you use very little and pat the wing free to excess flour jsut before frying. Dont' "pre-pat" b/c it will be less crispy.
9. make sure oil is 350 F or sizzles slowly
10. after you patted the wings lightly with flour, fry slowly.

then drain on a cookie rack/other metal rack.

enjoy!