Korean Fried Chicken Wings

Method

1. 1
   • chicken wings1 kg
   • cornstarch150 g
   • salt1 tsp
   • black pepper½ tsp

   Coat the wings — Pat the chicken wings dry and toss with salt, pepper, and cornstarch until evenly coated.

2. 2
   • chicken wings1 kg

   Fry the wings — Heat the oil to 170°C and fry the wings in batches for about 9 minutes each until golden and cooked through. Drain on paper towels.

   ⏱15 min
3. 3
   • chicken wings1 kg

   Fry until extra crisp — For the second fry, raise the oil to 190°C and fry the wings again for about 5 minutes until extra crisp.

   ⏱5 min
4. 4
   • gochujang3 tbsp
   • honey2 tbsp
   • soy sauce2 tbsp
   • rice vinegar1 tbsp
   • garlic3
   • sesame oil1 tbsp

   Make the glaze — Simmer the gochujang, honey, soy sauce, rice vinegar, garlic, and sesame oil in a pan for 3 minutes until glossy and thickened.

   ⏱3 min
5. 5
   • chicken wings1 kg
   • sesame seeds1 tbsp
   • spring onion2

   Glaze and serve — Toss the crispy wings in the glaze until fully coated, then scatter with sesame seeds and scallions to serve.