Flavorful Korean Gochujang Chicken Wings

Ingredients

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

• 1 cup gochujang
• 1 cup honey
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon sesame oil

1. 01
   In a large bowl, combine sifted flour, cornstarch, salt, and freshly ground black pepper.
2. 02
   Pat the chicken wings dry with paper towels. Dredge each wing in the flour mixture, ensuring they are fully coated.
3. 03
   Heat vegetable oil in a large pot or deep fryer to 350°F (175°C).
4. 04
   Fry the chicken wings in batches for 8-10 minutes or until golden brown and crispy. Remove and drain on paper towels.
5. 05
   While the chicken is frying, prepare the gochujang sauce. In a saucepan, combine gochujang, honey, soy sauce, rice vinegar, minced garlic, and sesame oil. Heat over medium-low heat until the sauce is smooth and slightly thickened.
6. 06
   Once all the wings are fried, place them in a large bowl. Pour the gochujang sauce over the wings and toss until they are evenly coated.
7. 07
   Serve the wings hot, garnished with sliced green onions and sesame seeds if desired.