Ingredients:

  • 2 lbs chicken wings, flats and drumettes separated
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, freshly cracked
  • 1 tbsp ginger, finely grated
  • 2 tbsp soju or dry white wine
  • 1/2 cup potato starch
  • 1/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 tsp baking powder
  • 1/2 cup ice-cold water
  • 2 tbsp vodka
  • 3 tbsp gochujang
  • 2 tbsp low-sodium soy sauce
  • 1/4 cup honey
  • 2 tbsp rice vinegar
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, minced
  • 1 tbsp toasted sesame oil

Instructions:

  1. Pat the chicken wings extremely dry with paper towels. In a large bowl, toss the wings with salt, pepper, 1 tbsp grated ginger, and soju. Let marinate for at least 15 minutes at room temperature.
  2. Prepare the batter by whisking together potato starch, flour, cornstarch, and baking powder. Gradually whisk in the ice-cold water and vodka until a smooth, thin batter forms.
  3. Heat oil in a large Dutch oven to 330°F (165°C). Coat the marinated chicken in the batter, then carefully fry in batches for 8-10 minutes until the skin is lightly golden and the meat is cooked through.
  4. Remove the chicken and drain on a wire rack for 5 minutes. Increase the oil temperature to 375°F (190°C).
  5. Perform the second fry for 2-3 minutes until the chicken turns a deep mahogany brown and the crust is shattering and crisp.
  6. In a large stainless steel bowl, whisk together gochujang, soy sauce, honey, rice vinegar, minced garlic, 1 tsp minced ginger, and sesame oil. Toss the hot chicken in the sauce until evenly coated and serve immediately.