Crisp Korean chicken wings

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 1.6 kg whole chicken wings
• 1/4 tsp fine salt and 1/2 tsp pepper
• 1 tsp minced ginger
• 2/3 cup potato starch or cornflour
• 4 minced garlic cloves
• 3 large dried chillies, deseeded, optional
• 60 ml soy sauce
• 120 ml rice or corn syrup
• 1 tbsp white vinegar and 1 tbsp brown sugar
• 1 tbsp mustard, optional
• 1/3 cup peanuts and 1 tbsp sesame seeds
• About 1 litre frying oil, plus 2 tbsp

Step-by-step method

1. Remove wing tips and separate the joints. Pat dry and coat with salt, pepper and ginger.
2. Press each piece into the starch so a coating adheres.
3. Heat 2 tbsp oil in a pan and fry garlic and chilli for 30 seconds. Add soy, syrup, vinegar and mustard; let it bubble and dissolve the sugar.
4. Heat frying oil to about 170°C. Fry wings in batches for 12–13 minutes; drain on a rack and rest for several minutes.
5. Fry again for about 10 minutes, until golden, very crisp and cooked through beside the bone. Remove and drain.
6. Fry peanuts in the oil for 15–30 seconds and drain. Reheat sauce, coat chicken and peanuts, then finish with sesame.