READY IN: 35minsYIELD: 16 Wings
INGREDIENTScanola oil, for frying 5garlic cloves 1pieceginger, peeled(1 1/2-inch) 3tablespoonssoy sauce 3tablespoons korean chili paste (gojujang ) 1 1⁄2 tablespoonsrice vinegar 1tablespoonsesame oil 1tablespoonhoney 2⁄3 cupflour 1tablespooncornstarch 16chicken wings (about 1 3/4 lbs.)
DIRECTIONS1.Pour oil into a 6-qt. pot to a depth of 2 inches. Heat over medium-high heat until a thermometer reads 350˚.Chop garlic and ginger in a food processor. Add soy, gojujang, vinegar, sesame oil, and honey; puree. Put sauce into a bowl.2.Whisk flour, cornstarch, and 2⁄3 cup water in another bowl. Add chicken; toss.Working in 3 batches, fry chicken until golden, 6–8 minutes. Drain on paper towels.Return oil to 350˚. Fry chicken until crisp, 6–8 minutes more. Drain again.Toss chicken in sauce.
Source: Read Full Article