Chicken Wings With Korean Chile Recipe

• 1 cup rice vinegar
• 2 tablespoons sugar
• 1 Kirby cucumber, unpeeled, halved lengthwise and cut into 1/3-inch-thick half moons
• As much daikon as cucumber, peeled, halved lengthwise, and cut into 1/3-inch-thick half moons
• 3 cloves garlic, smashed
• 1 teaspoon salt
• 3 pounds chicken wings
• Salt and black pepper
• 1 quart neutral-flavored vegetable oil (or more as necessary)
• 1/2 cup ketchup
• 1/3 cup gochujang (Korean chile paste)
• 3 tablespoons sugar
• 1 1/2 tablespoons soy sauce
• 1 1/2 tablespoons rice wine vinegar
• 1/2 teaspoon sesame oil
• 1 teaspoon toasted sesame seeds
• 1 teaspoon finely chopped garlic
• Pinch of finely chopped ginger
• Several grinds of black pepper

1. Heat the vinegar and sugar in a small saucepan just until the sugar melts, then pour over remaining pickle ingredients in a bowl and stir. Let sit for 1 hour before serving. (The pickles can be made in advance and kept in an airtight container in the refrigerator.)
2. Fill a large pot halfway with the oil and heat to 375u0b0F. Season the wings with salt and pepper and deep-fry just until they float. Drain on paper towels.
3. Combine all the ingredients in a large bowl. When the wings are done, toss them with the sauce and serve with the pickles.

rice vinegar, sugar, cucumber, much, garlic, salt, chicken, salt, vegetable oil, ketchup, gochujang, sugar, soy sauce, rice wine vinegar, sesame oil, sesame seeds, garlic, ginger, black pepper

Taken from www.seriouseats.com/recipes/2011/10/chicken-wings-with-korean-chile-recipe.html (may not work)