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These wings are a more advanced version of the basic Korean chicken wings we used to make. The wings are sticky, slightly sweet, spicy, and they pack a punch! These are most delicious when eaten immediately ... with beer. :) Additional instructions have been included for preparing part of the wings for children who are not yet accustomed to so much heat.
Ingredients
 sugar1 tbsp
 sesame oil1 tbsp
 fish sauce1 tbsp
 lime juice2 tbsp
 soy sauce2 tbsp
 garlic3 cloves
pressed
 ginger1 tbsp
finely grated
 gochujang1 tbsp
hot pepper paste
 chicken wings2 lbs
 sesame seeds1 tbsp
preferably a mix of black and white sesame seeds
 gochugaru3 tbsp
Korean red pepper powder
 gochujang3 tbsp
hot pepper paste
 honey2 tbsp
 rice vinegar2 tbsp
 coconut oil
 flour
 coarse salt

cookware

large bowl (2)
small dutch oven
whisk
silicone spatula
tongs
1
Start by marinating the wings. Whisk the sugar, sesame oil, fish sauce, lime juice, soy sauce, garlic, and ginger together in a large bowl. If preparing part of the wings for children, reserve a portion of the mixture at this point and marinate those wings in it.
2
Whisk in the gochujang, add the (rest of the) chicken wings and toss to coat. Cover the bowl(s) and marinate for 20 minutes at room temp.
3
Prepare the finishing sauce by combining the sesame seeds, red pepper powder, red pepper paste, honey, and vinegar in a large bowl.
4
Heat 1 inch of oil in the small Dutch oven. Bring to frying temp.
5
Dredge the wings in flour. Using tongs, gently press each side of the wing into the flour, then lift and tap off excess flour. Fry the wings in batches, about 10 minutes per batch. Transfer to a paper towel-lined plate to drain. Once cooled, any wings designated for children are ready to serve at this stage.
6
Add the wings for the adults to the large bowl with sauce and toss to coat. (This is easy to do with a silicone spatula.) Transfer wings to serving platter and top with coarse salt.
Source

adapted from Marja Vongerichten's The Kimchi Chronicles

Allergens

soy
fish
sesame