Korean Fried Chicken Wings

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. 

Serves 4 to 6

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)

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