Spicy Korean Fried Chicken Wings with Gochujang Glaze

In a large bowl, pat the chicken wings dry with paper towels. Season with salt, pepper, garlic powder, and ginger powder. Toss well to coat.

In a separate bowl, combine cornstarch and flour. Dredge the seasoned chicken wings in the flour mixture, ensuring they are evenly coated. Shake off any excess.

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).

Carefully add the chicken wings to the hot oil in batches, making sure not to overcrowd the fryer. Fry for 6-8 minutes, or until golden brown and cooked through.

Remove the fried chicken wings from the oil and place them on a wire rack lined with paper towels to drain excess oil.

While the chicken is frying, prepare the gochujang glaze. In a small saucepan, combine gochujang, soy sauce, honey, rice vinegar, minced garlic, and grated ginger.

Bring the glaze to a simmer over medium heat, stirring occasionally. Cook for 3-5 minutes, or until the glaze has thickened slightly. Remove from heat and stir in sesame oil.

In a large bowl, toss the fried chicken wings with the gochujang glaze, ensuring they are evenly coated.

Garnish with sesame seeds and chopped green onions. Serve immediately.