Korean Fried Chicken Wings (Kfc)

• For the chicken and batter:
• 2 1/2 pounds chicken wings (tips clipped off and discarded, and wings cut at the joints, washed and pat dry)
• 1 cup Wondra flour
• 1 teaspoon salt
• 1 teaspoon pepper
• Neutral oil, as needed for frying
• For the spicy ginger-soy glaze:
• 1 cup water
• 1 cup thin-sliced ginger, peeled
• 3 tablespoons soy sauce
• 1/2 cup brown sugar
• 1/4 cup rice vinegar (or white vinegar)
• 2 tablespoons honey or corn syrup
• 1 to 2 tablespoons chile flakes or Korean fermented chile
• 1 to 2 tablespoons 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 350u0b0 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.

chicken, chicken, flour, salt, pepper, oil, gingersoy, water, ginger, soy sauce, brown sugar, rice vinegar, honey, chile flakes, sesame

Taken from food52.com/recipes/6845-korean-fried-chicken-wings-kfc (may not work)