Crispy chicken wings with a sweet, spicy Korean sauce.

Preparation time: 40 minutes
Number of servings: 4

Ingredients

• 2kg chicken wings
• 1 tsp salt
• 1 tsp black pepper
  
• 1 tsp garlic powder
  
• 125g wheat flour
  
• 125g potato starch
  

Sauce mix

• 4 Tbsp soy sauce
  
• 5 Tbsp gochujang sauce
  
• 2 Tbsp apple vinegar
• 1 Tbsp sesame oil
  
• 1 tsp brown sugar
  
• 4-6 Tbsp honey
• 1 tsp gojucharu
• 1 Tbsp sesame seeds
  
• 2 Tbsp grated ginger
  
• 1 shallot
• 4 garlic cloves
  
• Oil
  

How to make it

Chicken wings
1. Wash the chicken wings and dry it with a paper towel.

Marinate the chicken wings with salt, black pepper and garlic powder. Put it aside for 30 minutes. Beat the egg and add this to the chicken wings, to ensure the flour sticks to the chicken wings.

2. Mix the wheat flour with the potato starch in a bowl. Cover the chicken wings with wheat flour, press it and shake off the excess wheat flour.

Put it aside for 20 minutes.

3. Heat the oil to 150 degrees. Carefully place the chicken wings in the oil. Turn the chicken wings in both sides and fry it for 8 to 10 minutes. Take out the chicken wings.

Then heat the oil to 175 degrees. Fry the chicken wings for the second time until they are golden brown and crispy.

Sauce mix

1. Mince the shallot and garlic. Heat oil in a pan. Add the garlic and shallots and stir-fry until the smells are released.

2. Turn the fire to medium heat. Add soy sauce, gochujang, the apple vinegar, the sesame oil, the ginger and the sugar. Add honey and keep stirring, so the sauce won’t stick to the pan. Then add the sesame seeds and the red pepper flakes (gojucharu). Stir everything well.

3. Finally, add the chicken wings and cover it with the sauce.