Claritha'S Fried Chicken Wings - cooking recipe

Ingredients

3 lbs chicken wings (16 to 18)
1 cup coarse salt, plus
2 tablespoons coarse salt
2 onions, sliced
3 cups buttermilk
2 cups all-purpose flour
2 teaspoons cracked black peppercorns
1 teaspoon cayenne
2 cups vegetable shortening
1/2 cup unsalted butter

Preparation

Cut off chicken wing tips, and reserve them for another use (stock).
Arrange wings in one layer in a 9x13 inch glass baking dish and sprinkle them evenly with 1/2 cup coarse salt.
Turn wings over and sprinkle with l/2 cup more salt.
Chill wings for 2 hours.
Rinse wings in a colander under cold running water and drain.
(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.
Arrange onions over wings and pour buttermilk over onions.
Chill wings, covered, at least 12 hours and/or up to one day.
Discard onions and drain wings in a colander.
Tear off an 18 inch sheet of wax paper and set aside.
In a large shallow bowl, whisk together flour, peppercorns, cayenne, and remaining 2 tablespoons salt.
Working with no more than 2 wings at a time, dredge wings evenly in flour mixture and shake off the excess.
Arrange wings with the flat sides up, a few inches apart on wax paper and let stand 15 minutes.
Get out a rack, brown paper bag, or paper towels, and set on a baking pan.
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.
Add the wings, flat sides down, and reduce heat to moderately high.
Cook wings, covered, until deep golden, 8 to 10 minutes.
Turn wings and cook, uncovered, until deep golden, about 8 minutes.
With tongs, transfer wings to a rack set over pan, to drain.