INGREDIENTS
For the Wings:
- 3 pounds of chicken wings
- ½ teaspoon sesame oil
- 2 tablespoons baking powder
- ½ cup cornstarch
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 1 tablespoon pepper
- 1 tablespoon onion powder
For the Sauce:
- ¼ cup soy sauce
- ¼ cup honey
- ⅓ cup brown sugar
- 8 cloves garlic, minced
- 2 tablespoons rice vinegar
- 1 tablespoon red pepper flakes
- ¼ cup water
- 1 tablespoon cornstarch
For Garnish:
- Green onion, sliced
- Sesame seeds
DIRECTIONS
For the Wings:
- Pat wings dry.
- Add sesame oil to the wings and coat evenly.
- Combine baking powder, cornstarch, salt, garlic powder, pepper and onion powder.
- Toss wings in the baking powder mixture.
- Cover and let sit in the refrigerator for 1 hour.
- Pull wings from the refrigerator 30 minute before frying to bring up to room temperature.
- Fry wings at 375°F for 9-12 minutes, until the reach an internal temperature of 165°F.
For the Sauce:
- While wings are in the refrigerator, combine soy sauce, honey, brown sugar, garlic, rice vinegar and red pepper flakes in a small saucepan. Whisk to combine.
- In a separate bowl, make a slurry with the water and cornstarch. When cornstarch is fully dissolved, add to the saucepan and mix.
- Place the saucepan over medium heat. Bring to a boil while whisking regularly.
- Once the sauce boils, lower the heat and simmer for 5 minutes.
- After 5 minutes, remove from heat and transfer sauce to a new container and cool.
Finishing:
- Toss the wings in the sauce and top with green onion and sesame seeds.
- Serve and enjoy.
