Spicy Korean Fried Chicken Wings

Me and (to a lesser extent) my ass are therefore proud to introduce you to Korean Fried Chicken. Where the wings fantastically crispy due to both the cornstarch batter AND a double fry. Yup, two dips in the hot oil is a secret to crispy goodness. More than this, though, these wings even stay crispy when coated in a gloriously tangy sauce! Sorcery!

2lb chicken wing segments

1 cup flour

3 tablespoons cornstarch

1.5 cups water

1 tablespoon chicken powder

Vegetable oil for frying

⅔ cup gochujang sauce (thinned to consistency of thick ketchup)

¼ cup soy sauce

2 tablespoons rice vinegar

Note: Ingredients may have been altered from the original.

Directions at jesspryles.com

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