Submitted by: Mabel from Chicago, IL
Put all ingredients except wings in a food processor and process into a thick paste. Spoon paste into a zip top bag and add wings to coat thoroughly. Let sit in the fridge for at least 2 hours.
Heat 1" oil in a saucepan until very hot. Shake off excess paste and carefully drop in the wings, in one layer only. Cover immediately and let fry for 7-8 minutes. Turn the wings in the oil, cover, and fry for another 7-8 minutes. Drain and serve with pickled ginger.
I find it's not necessary to heat enough oil to cover the wings, because by covering the pan, the wings cook quite thorougly, but the hot oil will be enough to crisp the skin.