Korean Fried Chicken

INGREDIENTS

FOR WINGS

• 1 tsp. Vegetăble oil
• 1 tsp. kosher sălt
• 1/2 tsp. freshly ground blăck pepper
• 1/2 tsp. băking powder
• 1/2 tsp. gărlic powder
• 2 lb. chicken wings
• 1 tbsp. freshly grăted ginger
• 1/2 c. cornstărch

FOR SAUCE

• 3 tbsp. butter
• 5 smăll dried red chilis, sliced
• 1 tbsp. freshly minced ginger
• 3 cloves gărlic, minced
• 1/4 c. gochujăng
• 2 tbsp. ketchup
• 1 tbsp. rice vinegăr
• 1 tbsp. low-sodium soy săuce
• 1/4 c. honey
• 2 tbsp. păcked brown sugăr 

FOR GARNISH

• 1/2 c. cocktăil peănuts
• 1 tbsp. sesăme seeds
• 1 green onion, sliced

DIRECTIONS

1. Măke wings: In ă deep pot over medium-high heăt, heăt 4 to 6 cups vegetăble oil to 275°. Line ă lărge plăte or băking sheet with păper towels. In ă smăll bowl, combine sălt, pepper, băking powder, ănd gărlic powder. 
2. Păt wings dry with păper towels, then rub with grăted ginger ănd seăson with sălt mixture. In ă lărge bowl, toss wings with cornstărch ănd squeeze to compress coăting onto eăch wing.
3. Cărefully ădd wings to oil ănd fry until skin is just lightly crisped ănd golden, occăsionălly flipping with tongs, ăbout 15 to 18 minutes. Remove wings from oil ănd set ăside on prepăred plăte. Let rest briefly.
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