Ingredients :
- 4 garlic cloves, minced
- 1/4 cup honey
- 1/4 cup packed brown sugar
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons ketchup
- 1 tablespoon gochujang
- 1 tablespoon sesame oil
- 4-1/2 pounds whole chicken wings
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon minced fresh gingerroot
- 3/4 cup cornstarch
- Oil for deep-fat frying
- 1 teaspoon sesame seeds, toasted
- 1 green onion, thinly sliced
Directions :
- In a large saucepan, combine sauce ingredients. Bring to a simmer; cook for 5-7 minutes, stirring frequently, until sauce thickens. Keep warm.
- Separate chicken wings into drumettes, flats and tips; discard tips. Place drumettes and flats in a large bowl; sprinkle with salt, pepper and ginger; mix well. Place cornstarch in a shallow bowl; roll wings through cornstarch until coated. Set wings on a baking sheet.
- Place a wire rack over a baking sheet lined with paper towels. Heat oil in a Dutch oven to 350°. Working in batches, drop wings in oil one by one, being careful not to splatter or crowd. Fry until lightly golden, 6-8 minutes. Remove wings with a slotted spoon; transfer to prepared wire rack. Let oil heat back up to 350° before frying next batch.
- Increase fryer heat to 375°. Drop wings in oil 1 at a time; fry until medium-brown and crispy, 3-4 minutes. Use a slotted spoon to transfer wings back to prepared wire rack. Repeat with remaining wings.
- Brush sauce generously on one side of the wings; flip and brush sauce on other side. Arrange wings on a serving platter. Garnish with sesame seeds and green onion.
