KOREAN STYLE CHICKEN WINGS

Ingredients

• 1 tsp salt
• 12 wings chicken wings, split into drumettes and flats
• 1 cup all-purpose flour
• 0.5 cup cornstarch
• 1 tsp paprika
• 1 tsp cayenne pepper
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 cup all-purpose flour
• 1 tsp paprika
• 0.5 tsp black pepper
• 0.75 cup cold water
• 1 tbsp sesame oil
• 3 clove garlic cloves, minced
• 2 tbsp gochujang
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp brown sugar
• 2 spring onions spring onions, finely sliced
• 1 tbsp sesame seeds
• Vegetable oil

Instructions

1. 01

   Pat the chicken wings dry with paper towels.

2. 02

   In a shallow bowl, combine the flour, cornstarch, paprika, cayenne pepper, salt, black pepper, and garlic powder.

3. 03

   In a separate bowl, whisk together the flour, paprika, black pepper, and cold water until you have a smooth batter.

4. 04

   Coat each chicken wing in the seasoned flour mixture, then dip it into the batter, and finally coat it once more in the seasoned flour. Gently press the coating onto the wings to create an extra crispy crust.

5. 05

   Heat the vegetable oil to 175°C (350°F). Deep fry the wings for 10–12 minutes, or until golden brown, crispy, and fully cooked. Transfer to a wire rack while preparing the sauce.

6. 06

   In a large skillet over medium heat, combine the sesame oil, garlic, gochujang, soy sauce, honey, and brown sugar. Cook for 2–3 minutes, stirring continuously, until the sauce is smooth, glossy, and slightly thickened.

7. 07

   Add the crispy chicken wings to the skillet and toss until every wing is evenly coated in the Korean sauce.

8. 08

   Transfer to a serving plate and garnish with sliced spring onions and sesame seeds.