Ingredients

The following ingredients have 4 Servings
  • Vegetable oil for deep frying
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 cup cold water
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 lb chicken wing drummettes
  • 4 cloves garlic, grated or very finely chopped
  • 1 tablespoon grated gingerroot
  • 1 tablespoon honey
  • 1/2 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 3 tablespoons ketchup
  • 1/2 to 1 teaspoon Korean chili powder
  • 1/4 cup chopped peanuts

Instruction

  • In deep fat fryer or heavy saucepan, heat 3 inches oil to 350°F. In large bowl, mix flour, cornstarch, water, salt and pepper with whisk until blended.
  • Dip each wing into batter. Fry in hot oil 6 to 8 minutes or until light golden brown. Don’t overcrowd pan while frying. Drain on paper towels.
  • Let wings rest 10 minutes. Meanwhile, make sauce: In small bowl, mix remaining ingredients except peanuts with wire whisk.
  • Fry wings again in hot oil 8 to 10 minutes or until deeper golden brown. Drain on paper towels.
  • Toss wings with sauce. Garnish with chopped peanuts; serve immediately.