Korean Fried Chicken Wings

Ingredients

Chicken wings

2 pounds

All-purpose flour

1 cup

Cornstarch

1/2 cup

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Garlic powder

1 teaspoon

Vegetable oil

for frying

Gochujang (Korean chili paste)

3 tablespoons

Soy sauce

1/4 cup

Honey

1/4 cup

Rice vinegar

2 tablespoons

Toasted sesame oil

1 tablespoon

Green onions

3, sliced (for garnish)

Toasted sesame seeds

2 tablespoons (for garnish)

Instructions

1. In a large bowl, combine the all-purpose flour, cornstarch, salt, black pepper, and garlic powder, mixing well.
2. Dredge the chicken wings in the flour mixture, ensuring they are evenly coated. Shake off any excess flour.
3. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). The oil should be deep enough to fully submerge the wings.
4. Fry the chicken wings in batches for about 10-12 minutes, or until they are golden brown and crispy. Monitor the temperature of the oil to maintain an even fry. Drain the wings on paper towels to remove excess oil.
5. While the wings are frying, prepare the sauce. In a separate bowl, whisk together the gochujang, soy sauce, honey, rice vinegar, and toasted sesame oil until well combined.
6. Once the wings are done frying, transfer them to a large mixing bowl. Pour the sauce over the hot wings and toss until they are evenly coated.
7. Garnish the wings with toasted sesame seeds and sliced green onions before serving.
8. Serve hot and enjoy the explosion of flavors!