Asian Crispy Dry-Fried Chicken Wings (San Tung attempt)

For the wings:
Oil for deep frying
2 c corn starch
1 1/2 c water
3 lbs chicken wings (about 24)
salt & pepper

Preheat oven to 200 degrees. Heat oil to 350 degrees in deep fryer or dutch oven. Rinse wings and pat dry with paper towels. Season with salt and pepper. Place 1/2 c cornstarch in a bowl. In another bowl mix together remaining 1 1/2 c cornstarch with 1 1/2 c water.  Dredge 6-8 wings at a time into the cornstarch and then into the water/cornstarch mixture (be sure to stir the water/cornstarch mixture before dipping because the cornstarch will settle to the bottom of the bowl). Fry the first batch of 6-8 wings for 5 minutes at 350 degrees. Remove wings and let sit on wire rack (put paper towels under the rack) for 5 minutes. While the first batch rests, prepare and fry the second batch of 6-8 wings. After the second batch has been fried, return the first batch to the fryer for 5 more minutes. Drain on wire rack and then place pan in the oven to stay warm.  Return the second batch to the fryer for 5 more minutes. Repeat until all wings have been cooked. Each batch will be fried for a total of 10 minutes with a 5 minute rest period in the middle.

For the sauce:
3 TBSP soy sauce
1/2 c sugar
1/4 c water
3 cloves garlic
1 TBSP rice vinegar
1 tsp fish sauce
1/4 tsp siracha (or more if you like it spicy)
1/4 tsp garlic powder
1/4 tsp onion powder
Dash black or white pepper
Cilantro and green onions to garnish

In a small saucepan, combine all ingredients (except cilantro and green onions) and cook over medium heat until thickened. Toss the wings in sauce and garnish with cilantro and green onions.