Author Notes: This recipe is inspired by the popular Korean chicken wing craze from
chains such as Kyo-Chan and Bon Chan. It's very lightly breaded in a light flour, double-fried for a crispy skin, and glazed with a spicy ginger soy sauce. The double frying renders out the fat and makes the skin deliciously crispy. Try this at during football season and your guests will beg for more!

Korean Fried Chicken Wings (KFC)

Serves: 4 to 6

Ingredients

For the chicken and batter:

• 2 1/2pounds chicken wings (tips clipped off and discarded, and wings cut at the joints, washed and pat dry)
• 1cup Wondra flour
• 1teaspoon salt
• 1teaspoon pepper
• Neutral oil, as needed for frying

For the spicy ginger-soy glaze:

• 1cup water
• 1cup thin-sliced ginger, peeled
• 3tablespoons soy sauce
• 1/2cup brown sugar
• 1/4cup rice vinegar (or white vinegar)
• 2tablespoons honey or corn syrup
• 1 to 2tablespoons chile flakes or Korean fermented chile
• 1 to 2tablespoons toasted sesame, to serve (optional)

Directions

1. In a mixing bowl, combine Wondra flour, salt, and pepper. Dredge the prepared and rinsed chicken wings in the flour mixture to get a fine light coat.
2. Heat some cooking oil in a deep fryer or a deep frying pan to about 350° F. Fry chicken wings, in batches if necessary, about 5 min each until cooked through. Remove, and shake any excess flour off and allow to cool.
3. In a small saucepan, add the water, ginger, soy sauce, vinegar, and sugar and bring to boil. Then add the honeyand chile and reduce by half until it has a thick maple syrup-like consistency and set aside.
4. Re-fry the wings until crispy golden-brown, about another 5 to 8 minutes. Drain on frying rack or paper towels. Dredge or brush on the spicy soy ginger glaze. Top with sesame seeds to serve, if desired.

https://food52.com/recipes/6845-korean-fried-chicken-wings-kfc