Name: Spicy Korean-Inspired Fried Chicken Wings
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 3 to 4 servings
Ingredients: 2 pounds chicken wings; 4 large egg whites; 8 to 12 cups canola oil; 4 tablespoons unsalted butter; 2 tablespoons minced fresh ginger; 2 teaspoons chile flakes; 4 cloves garlic, minced; 1/2 cup gochujang; 1/2 cup honey; 1/4 cup ketchup; 1/4 cup light brown sugar; 3 tablespoons seasoned rice vinegar; 2 tablespoons soy sauce; 1/2 cup cornstarch; 1/2 cup rice flour; 2 tablespoons House Seasoning, recipe follows; 2 scallions, thinly sliced on a bias; 1 tablespoon chopped fresh cilantro; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 tablespoon sweet paprika; 1 tablespoon kosher salt; 1 tablespoon freshly ground black pepper

Directions

Special equipment:

a deep-fry thermometer

In a large bowl, combine the chicken wings and whisked egg whites. Toss to coat and set aside.
Heat the oil in a large Dutch oven to 300 degrees F over medium heat.
For the sauce, melt the butter in a small saucepan, then add the ginger, chile flakes and garlic. Cook for 1 to 2 minutes, then add the gochujang, honey, ketchup, brown sugar, rice vinegar and soy sauce. Stir to combine, then continue to cook until bubbling and thickened. Keep warm over low heat.
In a shallow dish, combine the cornstarch, rice flour and House Seasoning. Dredge each wing completely and transfer to a parchment-lined sheet tray.
Fry the wings in batches for 8 to 10 minutes, then transfer to a sheet tray lined with a cooling rack or paper towels.
Heat the oil to 400 degrees F.
Fry the chicken wings in batches until deeply golden and crispy, 5 to 6 more minutes. Add the hot wings to a bowl and enough sauce to completely coat. Garnish with the scallions and cilantro.