Crispy Korean Fried Chicken Wings

• Gluten free

• Meat

  • 3 lbs Chicken wings

• Produce

  • 4 cloves Garlic
  • 1 tsp Ginger

• Condiments

  • 1 tbsp Dijon mustard
  • 1/2 cup Honey
  • 1/4 cup Soy sauce

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1 tbsp Brown sugar
  • 2/3 cup Potato starch or corn starch
  • 1/2 tsp Salt
  • 1 Sesame seeds

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1 Vegetable oil
  • 1 tbsp Vinegar

Found on salu-salo.com

Description

Ingredients

• 3 lbs chicken wings, mixture of drumettes and wingettes
• 1 tsp grated ginger
• ½ tsp salt
• ½ tsp ground black pepper
• ⅔ cup potato starch or corn starch
• Vegetable oil for frying
• Sesame seeds
• 2 tbsp olive oil
• 4 cloves garlic, minced or grated
• ¼ cup soy sauce
• ½ cup honey
• 1 tbsp vinegar
• 1 tbsp Dijon mustard
• 1 tbsp brown sugar

Directions

• Heat a large non-stick skillet or wok over medium high heat. Add the olive oil, and garlic; cook for 30 seconds or until fragrant. Add soy sauce, honey, vinegar, mustard and brown sugar; stir and cook for 2 minutes or until sugar dissolves. Remove from heat and set aside.
• Place chicken wings in a big mixing bowl. Add ginger, salt and black pepper; using your hand, mix until well blended.
• Place potato starch in a shallow dish. Roll each wing in the powder; shake off excess powder.
• Heat oil in wok or a large frying pan. Add wings few at a time and cook for 8-10 minutes, turning a few times using a tong. Drain on paper towel lined plate. (I cooked mine in three batches).
• Refry the wings, starting with the first batch (followed by second and then third batch), for another 3-5 minutes or until golden brown and crispy. Drain on paper towel lined plate.
• Reheat the sauce; add the hot chicken wings. Mix well until wings are fully coated with sauce. Transfer to a platter and sprinkle with sesame seeds.
• Serve and enjoy!