For the chicken
16 chicken wings, separated, tips discarded
2 teaspoons kosher salt
1 teaspoon black pepper
Vegetable oil, for frying
For the coating
1/2 cup all-purpose flour
1/2 cup rice flour
1/2 cup cornstarch
2 cups cold water
For the sauce
5 cloves of garlic, peeled and crushed
1 1 1/2 inch piece ginger, peeled and grated
6 Tablespoons low sodium soy sauce
6 Tablespoons gojujang (Korean hot pepper paste)
3 Tablespoons rice vinegar
2 Tablespoons sesame oil
2 Tablespoons honey
3 Tablespoons crushed red pepper powder (Korean variety)
1. Prepare a heavy bottomed fryer (with a candy thermometer) or electric fryer (according to manufacturer directions) with the vegetable oil set to 350.
2. Clean the chicken wings, separate the wings into three sections and discard the tips. Place the wings in a large bowl and toss with the salt and pepper. Set the wings aside.
3. In a medium sauce pan, combine all the sauce ingredients over low-medium heat. Let the sauce simmer 4-5 minutes. Cool the sauce. Then blend the sauce in a blender or food processor. Set aside.
4. In a medium bowl, combine the flours and cold water. Whisk together until combined. Pour this over the chicken and toss to cover the wings.
5. Fry the wings in 3 batches of 8-9 wings per batch for 8 minutes each batch. Drain and let all the wings cool about 10 minutes. Fry the wings again in 3 batches of 8-9 wings per batch for an additional 6 minutes. Drain then toss in sauce. Enjoy!