Double Fried Chicken

I heard so much good reviews about the Bon Chon Fried Chicken, though I haven't tried it, I decided to make my own version of the said dish.  The double fried technique really makes the chicken crispier.  The chicken stays crispy for several hours even though it is coated with soy sauce glazing. Below is my version of the Double Fried Chicken.

Ingredients:

1/2 kilo Chicken wings (I didn't discard any part of the wings)

Brine Solution:

1L water

3 Tbsp Salt (This is not the normal salt-to-water ration, I just want my chicken to have the extra taste)

Batter:

1 1/2 c of Flour

2 Tbsp Cornsatrch

1/2 tsp Salt

1/2 tsp Black pepper

1/2 tsp Paprika

water

Glazing:
2 Tbsp Soy sauce (I used kikkoman)
1 Tbsp Honey
1 Tbsp Brown sugar
1 Tsp Crushed ginger
1 Tsp Crushed garlic
Black pepper to taste
water

Procedure:
1. Marinate the wings in the brine solution for 4 hrs in the fridge.
2. Pat dry the chicken wings.
3. Combine the dry ingredients of the batter mixture.
4. Dredge the chicken wing into the dry batter mixture until coated.
5. After all the chicken were dredge into the dry batter, add enough water into the remaining dry batter mixture until the batter is of desired consistency (I like mine a little thinner).
6. Dredge again the chicken into the wet batter.
7. Heat oil up to 350 deg F, oil must be at least 2 inches deep.
8. Deep fry the wings for 5 minutes and remove excess oil and fried batter.  Cool for 5 minutes. (Don't over crowd the pan because this will relatively decrease the oil temperature, you may fry the chicken in to two batches)
9. Reheat oil to 375 and re-fry the chicken until golden brown.
10. In a small sauce pan, combine and heat the ingredients for the glazing except for black pepper and water.
11. Add water until you find the enough saltiness you want.  Add black pepper to taste.
12. Combine the chicken and glazing in a bowl. Cover and shake until the wings are evenly coated.

Enjoy.