Ingredients
- 2 pounds chicken wings tips removed and wings separated
- 2 tablespoons rice wine
- 1 clove garlic minced
- 1 teaspoon grated ginger
- Salt and black pepper to taste
- 2/3 cup potato starch
- Vegetable oil for deep frying
- 3 tablespoons gochujang
- 3 tablespoons honey
- 2 1/2 teaspoons tamari sauce
- 1 tablespoon rice vinegar
- 1 clove garlic minced (for sauce)
- 3 tablespoons water
- Toasted sesame seeds for garnish
- 2 green onions thinly sliced, for garnish
Instructions
- In a bowl, combine the chicken wings with rice wine, minced garlic, grated ginger, salt, and black pepper. Let marinate for about 30 minutes.
- After marinating, lightly dredge each wing in potato starch, shaking off any excess.
- Heat vegetable oil in a deep fryer or heavy pot to 350°F. Fry the wings in batches for about 5-6 minutes until they are pale golden. Remove and drain on paper towels.
- Increase the oil temperature to 375°F. Fry the wings again for 3-4 minutes until they turn crisp and deeply golden. Drain excess oil well.
- In a small saucepan over medium heat, combine gochujang, honey, tamari, rice vinegar, minced garlic, and water. Stir until the sauce is bubbly and slightly thickened. Adjust sweet and spicy levels as needed by adding more honey or gochujang.
- Place the double-fried wings into a large bowl. Pour the sauce over the wings and toss gently until evenly coated. Garnish with toasted sesame seeds and sliced green onions. Serve immediately.
