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Ingredients

• 2 pounds Chicken Wings (whole wings or drumettes, skin on)
• 2 tablespoons Soy Sauce (low‑sodium preferred)
• 3 cloves Garlic (minced)
• 1 tablespoon Ginger (fresh, grated)
• ½ cup All-Purpose Flour (sifted)
• ½ cup Potato Starch (gives extra crispness)
• ½ teaspoon Baking Powder
• 1 teaspoon Salt
• ½ teaspoon Black Pepper (freshly ground)
• 4 cups Vegetable Oil (high smoke‑point oil for deep‑frying)
• 3 tablespoons Gochujang (Korean red pepper paste)
• 2 tablespoons Honey
• 1 tablespoon Rice Vinegar
• 1 tablespoon Brown Sugar (packed)
• 1 tablespoon Sesame Seeds (toasted)
• 2 stalks Green Onions (thinly sliced for garnish)

Instructions

1. Marinate the Chicken

   In a large zip‑top bag combine the chicken wings, soy sauce, minced garlic, and grated ginger. Seal and massage the mixture, then refrigerate for at least 15 minutes.

   Time: PT15M

2. Prepare the Coating Mix

   In a mixing bowl whisk together the sifted all‑purpose flour, potato starch, baking powder, salt, and black pepper until evenly combined.

   Time: PT5M

3. Coat the Chicken

   Remove the chicken from the marinade, letting excess drip off. Toss the pieces in the coating mixture until fully covered. Let the coated chicken rest on a wire rack for 5 minutes.

   Time: PT5M

4. First Fry (Blanch)

   Heat the vegetable oil in the pot to 350°F (175°C). Working in batches, fry the coated chicken for about 4‑5 minutes, just until the coating sets but not browned. Remove and drain on the wire rack.

   Time: PT8M

   Temperature: 350°F

5. Rest the Chicken

   Allow the partially cooked chicken to rest on the rack for 5 minutes. This helps the interior finish cooking during the second fry and keeps the crust dry.

   Time: PT5M

6. Second Fry (Crisp)

   Raise the oil temperature to 375°F (190°C). Fry the chicken again, in batches, for 2‑3 minutes until golden‑brown and ultra‑crisp. Transfer to the rack and let excess oil drip off.

   Time: PT4M

   Temperature: 375°F

7. Make the Gochujang Glaze

   In a saucepan over medium heat, combine gochujang, honey, rice vinegar, and brown sugar. Stir continuously for 5‑6 minutes until the sauce thickens and becomes glossy.

   Time: PT6M

   Temperature: Medium heat

8. Toss Chicken in Sauce

   Place the fried chicken in a large bowl, pour the hot glaze over, and toss quickly until each piece is evenly coated.

   Time: PT3M

9. Garnish and Serve

   Transfer the glazed chicken to a serving platter, sprinkle toasted sesame seeds and sliced green onions on top, and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

460

Protein

30g

Carbohydrates

32g

Fat

22g

Fiber

1g