Korean Double-Fried Wings in Soy Garlic Glaze

What you need

• 1 kg (2.2 lb) chicken wings, split at the joints, tips removed
• 3 tbsp rice wine, or mirin
• 2 tsp garlic, grated, for the marinade
• 1 tsp fresh ginger, grated
• 1 tsp salt
• 1/4 tsp black pepper
• 70 g (1/2 cup) potato starch
• 30 g (1/4 cup) all-purpose flour
• 1/2 tbsp baking powder
• neutral oil, for deep-frying, plus 1 tbsp for the glaze
• 60 ml (1/4 cup) soy sauce
• 5 cloves garlic cloves, minced, for the glaze
• 2 tbsp honey
• 1 tbsp brown sugar
• 60 ml (1/4 cup) water
• 1 tsp toasted sesame seeds, for garnish

Method

Restated from the original video

1. 1

   Pat the wings dry with paper towels.

2. 2

   Toss the wings with the rice wine, grated garlic, ginger, salt and pepper. Leave to marinate for 30 min.

3. 3

   In a wide bowl, mix the potato starch, flour and baking powder.

4. 4

   Roll each piece in the starch mix and press so it sticks all over. Shake off the loose powder.

5. 5

   Heat the oil in a deep, heavy pot to 175 °C (350 °F).

6. 6

   Fry the wings in batches without crowding until pale golden, 7-8 min. Lift onto a wire rack and rest for 10 min.

7. 7

   Meanwhile, warm 1 tbsp oil in a small saucepan over medium-low heat and soften the minced garlic for 1 min without letting it brown.

8. 8

   Add the soy sauce, honey, brown sugar and water. Simmer, stirring, until syrupy and able to coat a spoon, 5-7 min.

9. 9

   Raise the frying oil to 190 °C (375 °F).

10. 10

    Fry the wings a second time until deep golden and very crisp, 2-3 min. They must reach 74 °C (165 °F) at the thickest point near the bone.

11. 11

    Drain the wings on the rack for 1 min, then toss them in a large bowl with the warm glaze until glossy.

12. 12

    Scatter with sesame seeds and serve straight away while the crust is still crisp.

Imported from teekeatz.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.