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Ingredients
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Chicken & Marinade
Coating
Fry & Finish
Method
Chicken & Marinade
Trim and marinate
Pat wings dry with paper towels. In a medium bowl, whisk together buttermilk, soy sauce, grated ginger, minced garlic, kosher salt, and black pepper. Add the wings and turn to coat. Cover and refrigerate for at least 1 hour and up to 6 hours (for best flavor and tenderness).
Coating
Prepare dry mix
About 20 minutes before frying, combine the all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, and ground white pepper in a shallow dish or bowl. Mix thoroughly so the cornstarch is evenly distributed.
Dredge wings
Remove wings from the marinade and let excess buttermilk drip off for a few seconds. One by one, lightly dredge each wing in the dry mix, pressing gently so the coating adheres. Shake off excess. Place coated wings on a wire rack and let rest 10 minutes to set the coating.
Fry & Finish
Heat oil
Pour neutral frying oil into a deep pot or Dutch oven to a depth of about 2.5 inches (or use a deep fryer). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small bit of batter — it should sizzle steadily without smoking.
First fry (blanch)
Working in batches to avoid crowding, gently lower wings into the hot oil and fry for 5–6 minutes until the coating is pale golden and the internal temperature reaches about 150°F (65°C). Remove wings to a wire rack set over a sheet pan and rest for 5 minutes. This step renders fat and cooks through without over-browning.
Second fry (crisp)
Increase oil temperature to 375°F (190°C). Return wings to the oil in batches and fry 2–3 minutes until deep golden brown and crispy. Remove to the wire rack to drain while you prepare the glaze.
Make glaze
In a small saucepan or skillet over low heat, combine honey, gochujang, sesame oil, rice vinegar, and light soy sauce. Warm gently, stirring, until the honey thins and the ingredients form a glossy sauce (about 2–3 minutes). Taste and adjust: add a few more drops of rice vinegar if too sweet, or a little more gochujang for heat.
Toss and garnish
Place the hot fried wings in a large bowl. Pour the warm glaze over the wings and toss quickly but gently until evenly coated. Transfer to a serving plate and sprinkle with toasted sesame seeds and thinly sliced green onions. Serve immediately with lime wedges on the side to squeeze over the wings.