By From Edward Lee, author of Smoke and Pickles and chef at 610 Magnolia and Milkwood in Louisville, KYPlease log in to add this to your favorites.
- 3 lbs chicken wings
- 2 teaspoons kosher salt
- 6 garlic cloves coarsely chopped
- 1 2" piece fresh ginger peeled, coarsely chopped
- 1 cup plus 1½ Tbsp. reduced-sodium soy sauce
- 1/4 cup gochujang Korean hot pepper paste
- 1/4 cup light brown sugar packed
- 2 tablespoons fresh lemon juice
- 2 teaspoons honey
- 2 tablespoons rice wine
- 2 tablespoons unseasoned rice vinegar
- 1 teaspoon Freshly ground black pepper
- 1/4 cup potato starch
- Peanut or vegetable oil for frying
- 1 tablespoon sesame seeds
- A deep-fry thermometer
- Season chicken wings with salt, cover, and chill at least 8 hours and up to 1 day.
- 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.
- Place potato starch in a large bowl. Pat chicken wings dry with paper towels; add to potato starch and toss until evenly coated.
- 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°.
- 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.
- 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.
- Serve wings with any remaining sauce.
Ingredient info: Gochujang, a mixture of miso and hot chiles, is available in our Ethnic food aisle.