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