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Working in 3 batches, fry chicken until golden brown and crisp, about 5 minutes.

Transfer wings to a wire rack set inside a baking sheet. Marinate chicken for at least an hour in the sauce (a few hours is better). Mix all ingredients, except chicken, together for sauce. Working in 3 batches, fry chicken wings, turning often with tongs and adjusting heat to maintain temperature between 300°–325°, until golden, about 5 minutes. 2 pounds chicken wings and drumettes Steps to Make It Gather the ingredients. Step 5įit a large cast-iron skillet or other heavy straight-sided skillet (not nonstick) with deep-fry thermometer pour in oil to measure 1" and heat over medium-high heat until thermometer registers 325°. Pat chicken wings dry with paper towels add to potato starch and toss until evenly coated. Ingredients 2 lbs chicken wings 2 teaspoons baking powder cup brown sugar cup rice wine vinegar 3 tablespoons gochujang 2 tablespoons ketchup 2. Combine the marinade with the chicken wings and coat all the pieces well. Mix all the ingredients for each marinade together. Strain sauce through a fine-mesh sieve into a medium bowl discard solids. Rinse the chicken wings and drain the water. Step 3īring garlic, ginger, soy sauce, gochujang, brown sugar, lemon, honey, wine, vinegar, and pepper to a boil in a medium saucepan over medium-high heat reduce heat, and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Season chicken wings with salt, cover, and chill at least 8 hours and up to 1 day. Gochujang, a mixture of miso and hot chiles, is available at Korean markets, and online.