Superbowl Fried Chicken Wings

Description
Contributed by Jenn B aka Mom2Sam and Tiny at World Recipes Y-Group
 * Serves 4.

Ingredients

 * 3 pounds chicken wings (16 to 18)
 * 1 cup + 2 tablespoons coarse salt
 * 2 onions
 * 3 cups buttermilk
 * 2 cups all-purpose flour
 * 2 teaspoons cracked black peppercorns
 * 1 teaspoon cayenne
 * 2 cups vegetable shortening
 * 1 stick (½ cup) unsalted butter

Directions

 * 1) Cut off chicken wing tips, reserving them for another use (such as stock).
 * 2) Arrange wings in one Layer in a 13- by 9-Inch glass baking dish and sprinkle them evenly with ½ cup kosher salt.
 * 3) Turn wings over and sprinkle with ½ cup more salt.
 * 4) Chill wings 2 hours.
 * 5) In a colander rinse wings under cold running water and drain.
 * 6) Arrange wings in one layer in baking dish and thinly slice onions.
 * 7) Arrange onions over wings and pour buttermilk over onions.
 * 8) Chill wings, covered, at least 12 Hours and up to 1 day.
 * 9) Discard onions and in colander drain wings.
 * 10) Have ready an 18-inch sheet of wax paper.
 * 11) In a large shallow bowl whisk together flour, peppercorns, cayenne, and remaining 2 tablespoons salt.
 * 12) Working with no more than 2 wings at a time, dredge wings evenly in flour mixture and shake off excess.
 * 13) Arrange wings flat sides up and a few inches apart on wax paper and let stand 15 minutes.
 * 14) Generously sprinkle remaining flour mixture over wings, patting it to adhere, and let stand 15 minutes more.
 * 15) Have ready a rack set over a baking pan.
 * 16) In each of two 10- to 11-inch heavy skillets melt 1 cup shortening and 4 tablespoons butter over high heat just until butter begins to turn golden.
 * 17) To each skillet add 8 or 9 wings, flat sides down, and reduce heat to moderately high.
 * 18) Cook wings, covered, until deep golden, 8 to 10 minutes.
 * 19) Turn wings and cook, uncovered, until deep golden, about 8 minutes.
 * 20) With tongs transfer wings to rack set over pan to drain.