Crispy Korean Spicy Chicken Wings with Sweet Garlic Glaze

Ingredients

• 2 pounds chicken wings
• 2 cups flour, sifted
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 1 cup cornstarch
• 1 cup buttermilk
• 4 cups vegetable oil, for frying

• 1 cup soy sauce
• 1 cup honey
• 2 tablespoons gochujang (Korean chili paste)
• 2 tablespoons rice vinegar
• 4 cloves garlic, minced
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds, toasted

1. 01
   In a large bowl, combine the flour, cornstarch, salt, and black pepper.
2. 02
   Dip each chicken wing into the buttermilk, then coat with the flour mixture. Shake off any excess and set aside.
3. 03
   Heat the vegetable oil in a large pot or deep fryer to 350°F (175°C).
4. 04
   Fry the chicken wings in batches for 10-12 minutes, or until golden brown and crispy. Ensure the internal temperature reaches 165°F (74°C).
5. 05
   Remove the wings from the oil and let them drain on paper towels.
6. 06
   To prepare the glaze, combine soy sauce, honey, gochujang, rice vinegar, minced garlic, and sesame oil in a saucepan. Simmer over medium heat until slightly thickened.
7. 07
   Toss the fried chicken wings in the glaze until fully coated.
8. 08
   Sprinkle toasted sesame seeds over the glazed wings before serving.