Ingredients

• 1.5 lbs Chicken wings
• 0.5 cup Potato starch
• 0.25 cup All-purpose flour
• 1 tsp Salt
• 0.5 tsp Black pepper
• 4 cups Vegetable oil
• 0.25 cup Gochujang
• 2 tbsp Soy sauce
• 2 tbsp Honey
• 1 tbsp Minced garlic

Instructions

1. 1

   Pat chicken wings very dry. Season thoroughly with salt and pepper.

2. 2

   In a bowl, combine potato starch and all-purpose flour. Dredge wings, ensuring an even coating.

3. 3

   Heat vegetable oil to 350°F (175°C). Fry wings in batches for 6-7 minutes until lightly golden. Remove and drain.

4. 4

   Increase oil temperature to 375°F (190°C). Fry wings a second time for 3-4 minutes until deeply golden and crispy. Drain well.

5. 5

   Meanwhile, whisk together gochujang, soy sauce, honey, and minced garlic in a saucepan. Simmer over medium-low heat until slightly thickened.

6. 6

   Toss the hot, crispy wings in the sauce until evenly coated. Garnish with sesame seeds and green onions if desired.