From Edward Lee, author of Smoke and Pickles and chef at 610 Magnolia and Milkwood in Louisville, KY
Ingredients
4 Servings
3
2
6
1
1
1
1
2
2
2
2
1
1
1
special equipment
Preparation
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ingredient info
Step 1
Gochujang, a mixture of miso and hot chiles, is available at Korean markets, and online.
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Instructions
Step 2
Season chicken wings with salt, cover, and chill at least 8 hours and up to 1 day.
Step 3
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.
Step 4
Place potato starch in a large bowl. Pat chicken wings dry with paper towels; add to potato starch and toss until evenly coated.
Step 5
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°.
Step 6
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.
Step 7
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.
Step 8
Serve wings with any remaining sauce.
