Pat the chicken wings dry with paper towels. Cut to separate the drumettes from the wings (no need to discard the wing tips). Toss with one teaspoon salt and 1/4 teaspoon pepper. Place in a resealable bag.
Whisk together the flour, starch and remaining salt and pepper.
Peel and thinly slice the onion.
Peel and mince the garlic
Mix together all the ingredients for the sauce.
In a wok or frying pan, heat enough cooking oil to reach a depth of at least two inches.
Dump the seasoned flour mixture into the resealable bag. Seal then shake thoroughly to coat all chicken pieces.
Fry the chicken wings, in batches if necessary, until crispy and lightly browned. Depending on the size of the wings, this will take anywhere from eight to ten minutes.
Scoop out the wings and keep hot.
Pour off the cooking oil, leaving only a tablespoonful.
Reheat the oil and stir fry the garlic and onion for about half a minute. Pour in the sauce. Stir and allow to boil gently for a minute. Turn off the heat.
Add the chicken to the sauce and toss to coat each piece well.
Serve the sweet soy sauce fried chicken at once.