Korean Fried Chicken Wings

Ingredients

  • 3 lb Chicken wings
  • 2 tsp. kosher salt
  • 6 garlic cloves, coarsely chopped
  • 1 2” piece fresh ginger, peeled, coarsely chopped
  • 1 c plus 1 ½ tablespoon reduced-sodium soy sauce
  • 1/4 c gochujang (Korean hot pepper paste)
  • 1/4 c (packed) light brown sugar
  • 2 tbsp. fresh lemon juice
  • 2 tsp. honey
  • 2 tbsp. rice wine
  • 2 tbsp. unseasoned rice vinegar
  • 1 tsp. freshly ground black pepper
  • 1/4 c potato starch
  • Peanut or vegetable oil (for frying)
  • 1 tbsp. sesame seeds

Special Equipment:

  • a deep-fry thermometer

Instructions

  1. Season chicken wings with salt, cover, and chill at least 8 hours and up to 1 day.
  2. 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.
  3. Place potato starch in a large bowl. Pat chicken wings dry with paper towels; add to potato starch and toss until evenly coated.
  4. Fit a large cast-iron skillet or other heavy straight-sided skillet (not non stick) with deep-fry thermometer; pour in oil to measure 1” and heat over medium-high heat until thermometer registers 325 degrees.