From Saveur

Ingredients

• Canola oil, for frying – I used peanut oil
• 5 cloves garlic
• 1 (1½”) piece peeled ginger
• 3 tbsp. soy sauce
• 3 tbsp. gojujang (Korean chile paste)
• 1½ tbsp. rice vinegar
• 1 tbsp. Asian sesame oil
• 1 tbsp. honey
• ⅔ cup flour
• 1 tbsp. cornstarch
• 16 chicken wings (about 1¾ lbs.)
• 1/4 cup peanuts, crushed

Instructions

1. Pour oil into a 6-qt. pot to a depth of 2″. Heat over medium-high heat until a thermometer reads 350˚.
2. Chop garlic and ginger in a food processor. Add soy, gojujang, vinegar, sesame oil, and honey; purée. Put sauce into a bowl.
3. Whisk flour, cornstarch, and ⅔ cup water in another bowl. Add chicken; toss.
4. Working in 3 batches, fry chicken until golden, 6–8 minutes. Drain on paper towels.
5. Return oil to 350˚. Fry chicken until crisp, 6–8 minutes more. Drain again.
6. Toss chicken in sauce.
7. Dust with crushed peanuts.

SERVES 2-4

I added the crushed peanuts because that’s how Hell’s Chicken in NYC serves their wings and I just can’t get enough of them.