Thanks to Washington DC being home to a large demographic of Korean residents, we have several Korean Fried Chicken restaurants, a delightfully crispier type of KFC. What the breading lacks in seasoning, the wings are typically tossed in a very spicy gochujang pepper sauce that leaves your lips burning. My version dials it back at by fusing it with a soy/garlic sauce, to give a wonderfully sweet and tangy burn. But if you crave fire, just up the gochujang pastes to taste.

Ingredients

• 2 lbs of chicken wings
• Breading
  • 1 tsp.    powdered ginger
  • 1 tsp.    garlic powder
  • 1 tsp.    onion powder
  • 1 tsp.    salt
  • ½ tsp.   black pepper
  • 2/3 cup corn starch
  • ½ tsp.   baking powder
• Sauce
  • 2 Tbs.   gochujang paste
  • ¼ cup   brown sugar
  • ¼ cup   honey
  • ¼ cup   soy sauce
  • 2 Tbs.   rice vinegar
  • 2 stalks green onion, chopped
  • 1 head  garlic, minced
  • 1 Tbs.   sesame oil

Instructions

1. Mix the dry ingredients and toss the wings to coat. Set aside for 30 minutes to reach room temperature.
2. While waiting, preheat the oil to 325º F.
3. While the oil preheats, mix all the sauce ingredients in a small saucepan over medium low heat until combined, set aside to cool.
4. Fry wings for 7 minutes, flipping occasionally, until golden brown and crisp. Set wings on a pan with a drain rack to drip dry the oil.
5. Heat oil to 375ºF. Return wings to the frying and fry until a deep golden brown, with the skin having a crisp and crunchy texture, about 5 minutes. Set the wings on the drain rack pan.
6. Once the wings have cooled enough to handle, toss in your sauce, and enjoy!

Yield: Enough to bring to a party

Miscellaneous:

WE GOT MERCH!!!

Have you ever wanted Perler Pit or Flavor Hole merch? Well it exists now! All of the designs you see here can be printed on a customized t-shirt, sticker, or something else over on the new Redbubble store! https://www.redbubble.com/people/PerlerandFlavor/shop