Ingredients
32 grams Cornstarch or Corn Flour (for pre-coating)
2.5 teaspoons Kosher Salt or Sea Salt (for pre-coating)
.5 teaspoon Baking Powder (for pre-coating)
10 pinches Black Pepper (for pre-coating)
70 grams Cornstarch or Corn Flour (for batter)
35 grams Rice Flour (for batter)
2 tablespoons Gochugaru (for batter)
1 tablespoon Kosher Salt or Sea Salt (for batter)
1 tablespoon Granulated Garlic (for batter)
1 tablespoon Granulated Onion (for batter)
1/4 teaspoon Baking Power (for batter)
227 grams Water (for batter)
75 grams Vodka (for batter)
1 tablespoon Gochujang (for batter)
250 grams Soy Sauce (for soy glaze)
100 grams Dark Brown Sugar (for soy glaze)
60 grams Mirin (for soy glaze)
30 grams Rice Vinegar (for soy glaze)
6 grams Sesame Oil (for soy glaze)
1 teaspoon Grated Ginger (for soy glaze)
1/2 teaspoon Gochugaru (for soy glaze)
2 cloves Grated Garlic
1.5 tablespoons Cornstarch or Corn Flour
12 pieces Chicken Wings
5 teaspoons Saucey Extracts-infused Sesame Oil
3 pinches Scallions
Preparation
In a mixing bowl, add pre-coating ingredients and mix
Dip chicken into pre-coating
Let wings sit for 30 minutes
While the wings are sitting, heat fryer (or cast iron) to 340 degrees
In a separate mixing bowl, add dry ingredients for batter
Add in gochujang to dry batter ingredients
Whisk water & vodka mix into dry batter ingredients
Coat chicken wings with batter mix
Fry wings for 8-9 minutes
Let wings cool, then place in Ziplock bag and place in refrigerator
In a medium saucepan, whisk Soy Glaze ingredients
Bring to boil, then remove pan from heat
Preheat fryer to 350 degrees
Remove wings from refrigerator
Fry wings for 3-4 minutes
Toss Saucey Extracts-infused sesame oil to coat
Sprinkle wings with fresh scallions
