Korean Twice-fried Wings Recipe

Time45m

Serves4

Sauced in garlic gochujang and topped with peanuts, sesame, and cilantro.

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Ingredients

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1
Prepare the Wings
Rinse the chicken wings and pat them dry with paper towels. In a large bowl, combine flour, cornstarch, salt, and black pepper. Dredge the wings in the flour mixture until evenly coated.
2
First Fry
In a deep pot, heat the oil to 350°F (175°C). Fry the wings in batches for about 8-10 minutes, or until golden brown and crispy. Remove and drain on paper towels.
3
Prepare the Sauce
In a saucepan over medium heat, combine gochujang, soy sauce, honey, minced garlic, and sesame oil. Stir until well combined and heated through.
4
Second Fry
Increase the oil temperature to 375°F (190°C). Fry the wings a second time for an additional 5-7 minutes until extra crispy. Remove and drain on paper towels.
5
Coat the Wings
In a large bowl, combine the fried wings with the prepared sauce. Toss until evenly coated.
6
Serve
Plate the wings and top with chopped peanuts, sesame seeds, and cilantro. Serve immediately.