Korean Fried Wings

By stancec44

Ingredients

• 3 lbs chicken wings
• 2 teaspoons kosher salt
• 6 garlic cloves, coarsely chopped
• 1 2" piece fresh ginger, peeled, coarsely chopped
• 1 cup plus 1 1/2 Tbsp. reduced-sodium soy sauce
• 1/4 cup gochujang (Korean hot pepper paste)
• 1/4 cup (packed) light brown sugar
• 2 tablespoons fresh lemon juice
• 2 teaspoons honey
• 2 tablespoons rice wine
• 2 tablespoons unseasoned rice vinegar
• 1 teaspoon freshly ground black pepper
• 1/4 cup potato starch
• Peanut or vegetable oil (for frying)
• 1 tablespoon sesame seeds
• special equipment
• A deep-fry thermometer

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Season chicken wings with salt, cover, and chill at least 8 hours and up to 1 day.

Bring garlic, ginger, soy sauce, gochujang, brown sugar, lemon, honey, wine, vinegar, and pepper to a boil in a medium saucepan over medium-high heat; reduce heat, and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Strain sauce through a fine-mesh sieve into a medium bowl; discard solids. Set sauce aside.

Place potato starch in a large bowl. Pat chicken wings dry with paper towels; add to potato starch and toss until evenly coated.

Fit a large cast-iron skillet or other heavy straight-sided skillet (not nonstick) with deep-fry thermometer; pour in oil to measure 1" and heat over medium-high heat until thermometer registers 325°.

Working in 3 batches, fry chicken wings, turning often with tongs and adjusting heat to maintain temperature between 300°–325°, until golden, about 5 minutes. Transfer wings to a wire rack set inside a baking sheet.

Increase oil temperature to 375°. Working in 3 batches, fry chicken until golden brown and crisp, about 5 minutes. Transfer wings back to rack, brush liberally with reserved sauce, and top with sesame seeds.

Serve wings with any remaining sauce.