Fried Sesame Chicken Wings

Name: Fried Sesame Chicken Wings
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 2 dozen
Ingredients: 12 whole chicken wings (see note); 1/2 cup (100 g) potato starch; 1 tsp salt; 1/2 tsp Korean chili powder (gochugaru); 1/4 tsp baking powder; 1/4 tsp crushed black peppercorns; Black and white sesame seeds, for garnish; Vegetable oil, for frying; 2 garlic cloves, finely chopped; 2 tsp finely chopped ginger; 1/4 cup (60 ml) fermented chili paste (gochujang); 1/4 cup (60 ml) chicken broth or water; 2 tbsp brown sugar; 2 tbsp (30 ml) soy sauce; 2 tbsp (30 ml) rice vinegar; 2 tbsp (30 ml) toasted sesame oil; 1 tbsp (15 ml) mirin; 1 tbsp (15 ml) lemon juice

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Preparation 30 MIN

Cooking 30 MIN
Servings 1
Makes 2 dozen

The trick is seasoning and frying the chicken wings crisp (thanks, potato starch) before dunking them in a sauce that not only teems with gochujang, but also garlic, soy sauce, sesame oil and the spiky acidity of mirin, rice vinegar and lemon. The result is a snack that bites back, worthy of any Korean barbecue near you.

Ingredients
Preparation

Ingredients

Chicken Wings

12 whole chicken wings (see note)
1/2 cup (100 g) potato starch
1 tsp salt
1/2 tsp Korean chili powder (gochugaru)
1/4 tsp baking powder
1/4 tsp crushed black peppercorns
Black and white sesame seeds, for garnish
Vegetable oil, for frying

Sauce

2 garlic cloves, finely chopped
2 tsp finely chopped ginger
1/4 cup (60 ml) fermented chili paste (gochujang)
1/4 cup (60 ml) chicken broth or water
2 tbsp brown sugar
2 tbsp (30 ml) soy sauce
2 tbsp (30 ml) rice vinegar
2 tbsp (30 ml) toasted sesame oil
1 tbsp (15 ml) mirin
1 tbsp (15 ml) lemon juice

Preparation

Chicken Wings

Preheat the oil in a deep fryer to 350°F (180°C). Line a baking sheet with paper towels or place a wire rack on a baking sheet.
On a work surface, section the chicken wings by cutting at the joints to obtain 3 pieces. Discard the wing tips and keep the drumettes and wingettes. Pat dry with paper towels.
In a large bowl, whisk together the potato starch, salt, chili powder, baking powder and pepper. Add the wings and coat well.
Fry half of the wings at a time in the hot oil for 15 minutes or until cooked through and golden brown. Watch out for splattering. Drain on the paper towels and keep warm.

Sauce

Meanwhile, in a saucepan over medium heat, combine all the ingredients. Bring to a boil, then simmer for 5 minutes or until the sauce has reduced by half.
Pour the sauce into a large bowl. Add the cooked wings and toss to coat. Sprinkle with sesame seeds and serve.