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Korean-Style Gochujang Double-Fried Wings
Andre Lewis

Korean-Style Gochujang Double-Fried Wings

Potato starch and two trips through the oil create a light shell that survives a sticky gochujang glaze. The sauce is sweet, savory and moderately hot, not a thick blanket. Boil it before tossing so raw garlic cooks and the glaze clings in a thin shiny coat.
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Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3 lb split chicken wings
  • 1 1/2 tsp kosher salt
  • 1 cup potato starch
  • 2 qt neutral frying oil
  • 1/3 cup gochujang
  • 1/4 cup honey
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp rice vinegar
  • 3 garlic cloves minced

Method
 

  1. Pat the wings dry, season with salt and coat evenly in potato starch, shaking away loose powder.
  2. Heat 3 inches of oil to 325°F and fry in batches for 8 minutes, then drain on a wire rack for 15 minutes.
  3. Raise the oil to 375°F and fry the wings again for 3 to 5 minutes until crisp and at least 165°F inside.
  4. Simmer the gochujang, honey, soy sauce, vinegar and garlic for 2 minutes.
  5. Toss the hot wings with just enough glaze to coat and serve immediately.