Dakgangjeong (Korean Fried Chicken Wings)

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1 tablespoon toasted sesame oil

1 teaspoon garlic, minced to paste

1 teaspoon grated fresh ginger

1 ¾ cups water

3 tablespoons sugar

2 to 3 tablespoons gochujang

1 tablespoon soy sauce

2 quarts vegetable oil

1 cup all-purpose flour

3 tablespoons cornstarch

3 pounds chicken wings, cut at joints, wingtips discarded

note: BEFORE YOU BEGIN

A rasp-style grater makes quick work of turning the garlic into a paste. Our favorite rasp-style grater is the Microplane Classic Zester Grater. Gochujang, a Korean chile-soybean paste, can be found in Korean markets and in some supermarkets. Tailor the heat level of your wings by adjusting its amount. If you can’t find gochujang, substitute an equal amount of sriracha sauce and add only 2 tablespoons of water to the sauce. For a complete meal, serve with steamed white rice and a slaw. A rasp-style grater makes quick work of turning the garlic into a paste. Our favorite rasp-style grater is the Microplane Classic Zester Grater. Gochujang, a Korean chile-soybean paste, can be found in Korean markets and in some supermarkets. Tailor the heat level of your wings by adjusting its amount. If you can’t find gochujang, substitute an equal amount of sriracha sauce and add only 2 tablespoons of water to the sauce. For a complete meal, serve with steamed white rice and a slaw.

Directions at americastestkitchen.com

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