Korean Style Crispy Rice Chicken Wings

• Wings
• 10 chicken wings, cut in half, wing tips reserved for stock
• 4 tablespoons dry sherry
• 2 tablespoons mirin
• 1 teaspoon sesame oil
• 2 tablespoons soy sauce
• 1/2 tablespoon salt
• 1/4 cup peanut or other neutral oil
• 1/4 cup corn starch
• 1 1/4 cups puffed rice cereal like Rice Krispies
• Oil for frying
• Glaze
• 1/4 cup Gochujang
• 1 tablespoon honey
• 1 teaspoon sherry
• 2 tablespoons soy
• 1 teaspoon sesame oil
• 2 tablespoons orange juice
• 1 teaspoon grated ginger
• Cilantro, for garnish
• Green onion, for garnish

1. Mix all chicken ingredients (through oil) together and marinate up to an hour. Pulse 1 cup rice cereal in a spice grinder or crush in a plastic bag until you have a mix of fine powder and some larger pieces. Mix with corn starch. Drain chicken, reserving marinade.
2. Mix all glaze ingredients and set aside.
3. Pour oil into a tall pot so you have enough to fry several wings, but without going beyond the halfway mark of the pot. Heat to just shy of 350u0b0. Toss wings with starch and cereal mixture, adding back a little bit of marinade to help the mixture stick. Fry several at a time for 6 to 8 minutes each. Drain on paper towels. Brown remaining 1/4 cup rice cereal in a teaspoon of oil.
4. Toss wings with glaze, garnish with cilantro, green onions, and rice cereal, and eat right away.

chicken, sherry, mirin, sesame oil, soy sauce, salt, peanut, corn starch, puffed rice, gochujang, honey, sherry, soy, sesame oil, orange juice, ginger, cilantro, green onion

Taken from food52.com/recipes/21590-korean-style-crispy-rice-chicken-wings (may not work)