KOREAN FRIED CHICKEN WINGS

KOREAN FRIED CHICKEN WINGS image

Yield 4 servings

Number Of Ingredients 14

3 lbs chicken wings
2 teaspoons kosher salt
6 garlic cloves, coarsely chopped
1 2" piece fresh ginger, peeled, coarsely chopped
1 cup plus 1Â½ Tbsp. reduced-sodium soy sauce
1/4 cup gochujang (Korean hot pepper paste)
1/4 cup (packed) light brown sugar
2 tablespoons fresh lemon juice
2 teaspoons honey
2 tablespoons rice wine
2 tablespoons unseasoned rice vinegar
1 teaspoon freshly ground black pepper
1/4 cup potato starch
Peanut or vegetable oil (for frying)

Steps:

Season chicken wings with salt, cover, and chill at least 8 hours and up to 1 day. Bring garlic, ginger, soy sauce, gochujang, brown sugar, lemon, honey, wine, vinegar, and pepper to a boil in a medium saucepan over medium-high heat; reduce heat, and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Strain sauce through a fine-mesh sieve into a medium bowl; discard solids. Set sauce aside. Place potato starch in a large bowl. Pat chicken wings dry with paper towels; add to potato starch and toss until evenly coated. Fit a large cast-iron skillet or other heavy straight-sided skillet (not nonstick) with deep-fry thermometer; pour in oil to measure 1" and heat over medium-high heat until thermometer registers 325Â°. Working in 3 batches, fry chicken wings, turning often with tongs and adjusting heat to maintain temperature between 300Â°â"325Â°, until golden, about 5 minutes. Transfer wings to a wire rack set inside a baking sheet. Increase oil temperature to 375Â°. Working in 3 batches, fry chicken until golden brown and crisp, about 5 minutes. Transfer wings back to rack, brush liberally with reserved sauce,