1.2kg (2.6 lb) chicken wings
2 tsp sea salt
¼ tsp ground pepper
1 cup corn flour (cornstarch)
sesame seeds, to serve
vegetable oil for deep frying
Sweet & spicy glaze:
1/3 cup soy sauce
1/3 cup sugar
2 tbsp apple cider vinegar
1 tbsp Korean gochujang paste
1 tsp hot mustard
3 garlic cloves, finely grated
4 large dried chillies, roughly chopped
Combine the chicken wings with the salt and pepper. Set aside while you make the glaze.
For the sweet and spicy glaze, place the ingredients in a small saucepan over high heat. Bring to a simmer and cook for about 2 minutes, stirring. Set aside until ready to serve.
Dust each chicken wing in the corn flour, being sure to tap off any excess.
Fill a wok or saucepan to about 1/3 capacity with the vegetable oil. Heat over high heat. The oil is hot enough when a wooden spoon dipped into the oil forms small little bubbles. Cook the chicken (do this in batches if your wok is small) for about 20 minutes or until golden. Drain on paper towel.
Wait a couple of minutes for the oil to heat up again. Then add the chicken pieces back into the oil and cook for another 10 minutes or until super crispy and deeply golden. Drain on a wire baking rack.
Brush the wings with the sweet and spicy glaze. Sprinkle with sesame seeds and serve.
