Korean Chicken Wings

I was feeling gluttonous recently and nostalgic for the crispy skinned chicken wings I noshed on at Bon Chon chicken in NY a few years ago. The wings at Bon Chon were sooooo good I wouldn’t shut up about them for weeks after. The wings were crispy on the outside, like a potato chip, and juicy and delicious inside. The secret to the crisp skin is double frying (see what I mean about gluttonous?) according to Saveur.com a more time-consuming task to be sure, but well worth the effort!.

Canola oil, for frying
5 cloves garlic
1 1 1⁄2″ piece peeled ginger
3 tbsp. soy sauce
3 tbsp. gojujang (Korean chile paste)
1 1⁄2 tbsp. rice vinegar
1 tbsp. Asian sesame oil
1 tbsp. honey
2⁄3 cup flour
1 tbsp. cornstarch
16 chicken wings (about 1 3⁄4 lbs.)

1. Pour oil into a 6-qt. pot to a depth of 2″. Heat over medium-high heat until a thermometer reads 350˚. Chop garlic and ginger in a food processor. Add soy, gojujang, vinegar, sesame oil, and honey; purée. Put sauce into a bowl.

2. Whisk flour, cornstarch, and 2⁄3 cup water in another bowl. Add chicken; toss. Working in 3 batches, fry chicken until golden, 6–8 minutes. Drain on paper towels. Return oil to 350˚. Fry chicken until crisp, 6–8 minutes more. Drain again. Toss chicken in sauce