Korean Fried Chicken Wings

Instructions

1. Marinate the chicken
   In a large bowl, combine chicken wings with rice wine, minced ginger, and minced garlic. Toss to coat evenly and let marinate for 15 minutes at room temperature.
2. Prepare the coating
   In a separate bowl, mix the potato starch, salt, and pepper. Drain the wings from the marinade and pat dry with paper towels. Coat each wing thoroughly in the starch mixture, shaking off any excess.
3. First fry
   Heat oil in a large, deep pot to 350°F (175°C). Fry the wings in batches for 5-6 minutes until lightly golden. Remove and drain on a wire rack. Allow wings to rest for 5 minutes.
4. Second fry for extra crispiness
   Increase the oil temperature to 375°F (190°C). Return the wings to the hot oil and fry again for 2-3 minutes until deeply golden and extremely crispy. Remove and drain on a clean wire rack.
5. Make the glaze
   While the wings are resting, prepare the sauce. In a small saucepan over medium heat, combine gochujang, honey, soy sauce, brown sugar, and sesame oil. Bring to a simmer and cook for 3-4 minutes until slightly thickened, stirring frequently.
6. Coat the wings
   Place the hot fried wings in a large bowl. Pour the warm glaze over the wings and toss gently until each piece is evenly coated with the sticky, spicy sauce.
7. Garnish and serve
   Transfer the glazed wings to a serving platter. Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately while still hot and crispy.