Yield: 2-3 portions
Degree of difficulty: Moderate
Prep Time: 90 minutes
Bake Time: 15 minutes
Total Time: 1 hour, 45 minutes
For the Chicken wings:
1 pound (454 g) drumettes or party wings
1 ½ teaspoons (5g) kosher salt
1 clove garlic, finely grated
1 ½ teaspoons (7g) ginger, finely grated
1 egg white
1 ½ tablespoons (15g) Cup4Cup Multipurpose Flour
Grapeseed oil or other neutral flavored vegetable oil with a high smoke point
1 scallion sliced thinly
For the Spicy Glaze:
¼ cup (70g) honey
2 tablespoons (28g) tamari
2 tablespoons (30g) water
2 tablespoons (30g) apple cider vinegar
1 tablespoon + 2 teaspoons (22g) brown sugar
1 ½ tablespoons (22g or to taste) gojuchang hot sauce
1 tablespoon (5g) sesame seeds
½ teaspoon (3g) sesame oil
For the: Chicken Wings
- Combine the wings, kosher salt, garlic and ginger in a mixing bowl and toss well to evenly distribute.
- Refrigerate for 1 hour or longer.
- Fill a Dutch oven or heavy sauce pot with 3-inches of oil and slowly preheat to 350°
- While the oil is heating, whisk the egg white and flour to form a smooth paste.
- Add the paste to the wings and toss them well so that they are evenly coated.
- Fry the wings until they are golden and crisp – about 7-10 minutes
- Drain the wings well then return to a clean bowl.
- Toss the wings with half of the glaze (reserve the other half as a dipping sauce)
- Sprinkle with the sliced scallions and serve immediately.
For the: Spicy Glaze
- While the oil is heating, combine all of the ingredients in a small sauce pot.
- Bring the sauce pot to a gentle boil and reduce the liquid by half until it is thickened and sticky.
- Keep warm.