Garlic Onion Chicken Wings Stir-Fry

1Pat the chicken wings (1½ pounds) dry with paper towels. In a large bowl, combine the wings with cornstarch (1 tablespoon), baking powder (1 teaspoon), salt (½ teaspoon), and black pepper (½ teaspoon). Toss well to coat evenly and let rest for 10 minutes.

2Heat vegetable oil (1 cup) in a deep frying pan or wok to 350°F (175°C). Fry the wings in batches until golden brown and crispy, about 8-10 minutes per batch. Remove and drain on paper towels.

3Discard all but 1 tablespoon of the frying oil from the pan. Heat this remaining oil over medium heat.

4Add the sliced onions to the pan and cook, stirring occasionally, until they become soft and caramelized, about 8 minutes.

5Add the sliced garlic (6 cloves) and green chilies (2) to the onions. Stir-fry for 1-2 minutes until fragrant but not burnt.

6Stir in the soy sauce (3 tablespoons), sugar (1 teaspoon), and water (1 tablespoon). Cook for another minute to create a glossy sauce.

7Add the fried chicken wings (1½ pounds) back into the pan. Toss thoroughly to coat the wings evenly with the onion (1 large), garlic (6 cloves), chili, and soy sauce (3 tablespoons) mixture. Cook for an additional 2 minutes to heat through and meld flavors.

8Transfer to a serving plate and garnish with extra sliced green chilies (2) if desired. Serve immediately while hot and crispy.