Korean Fried Chicken Wings

A Korean classic with extra crispy wings glazed in a spicy sweet Korean sauce by Jessica from Swanky Recipes.

Wings

Sauce

Cut chicken wings ar joint. Discard the hard wingtip.
In a large mixing bowl, combine flour, cornstarch, water, garlic powder, onion powder, salt and baking powder. Whisk mixture together.
Heat 2 quarts vegetable oil in a large Dutch oven or pot over medium-high heat to 350° F. I used a meat thermometer to check oil temperature.
Meanwhile, make the sauce. In a large mixing bowl, combine sugar, Korean chili paste, Moore's Spicy Mustard Hot Sauce, soy sauce, a tiny splash of sesame oil, honey, rice vinegar, cold water and minced garlic. Set aside. Dice green onions and set aside.
Split the chicken wings into 3 equal portions to fry. Place 1/3 of the wings in the wet flour patter and stir to coat.
Using tongs, remove wings from batter one at a time, allowing any excess batter to drip back into the bowl. Add to hot oil.
Once 1/3 of the batter-coated chicken wings are in the oil, set a timer for 9 minutes.
Increase heat to high and cook, stirring occasionally to prevent wings from sticking.
Transfer winfs to prepared cooling rack and return oil to 350° F to repeat the process with the rest of the wings.
Coat wings in your Korean sauce using a pastry brush. Top with sesame seeds and diced green ontions and serve on a bed of rice.