Korean Fried Chicken Wings with Gochujang Sauce

Ingredients

Chicken Wings:

• 2 lbs chicken wings, split
• 1 1/2 cup potato starch
• 1 1/2 cup AP flour
• 1 tsp white pepper
• 1 tsp salt
• 1 tsp MSG
• 1 tsp baking powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 - 2/3 cups cold club soda
• Canola oil, for frying
• Sesame seeds, thinly sliced scallions for garnish

Sauce:

• 1 cup ketchup
• 3 tbsp gochujang
• 1/3 cup honey
• 3 tbsp soy sauce
• 3 tbsp rice wine vinegar
• 1 tbsp sesame oil
• 2 cloves garlic, finely minced
• 1 tbsp ginger, finely minced

Directions

For the Chicken Wings:

1. Whisk together the potato starch, AP flour, white pepper, salt, MSG, baking powder, and garlic powder, and onion powder. Set aside 1/2 cup of the mixture to use a dry dredge.
2. Whisk the club soda into the remaining mixture to form a wet batter.
3. Coat the wings well in the dry dredge, then transfer to the wet batter.
4. Knock off any excess batter then fry in 325 degree oil for 8-9 minutes then remove (this can be done hours in advance if needed!).
5. Increase the oil temperature to 400 degrees and fry again for 3-5 minutes, or until super crispy!
6. Toss well in gochujang sauce (see below) then garnish with a generous sprinkling of sesame seeds and sliced scallions!

For the Sauce:

1. Combine all of the ingredients in a pot and bring up to a gentle boil.
2. Reduce down and simmer for 10-15 minutes, or until thickened.