- 500g chicken wings, drummettes and wingettes
- ground black pepper
- 1/2 cup potato starch
- oil, for deep-frying
- white sesame, for garnishing
- 2-3 tablespoons Korean gojuchang red pepper paste
- 1 tablespoon apple cider vinegar
- 1 tablespoon hot water
- 2 tablespoons honey
- 1 tablespoon soy sauce
Season the chicken with some salt and black pepper, then coat well with the potato starch. Set aside.
Combine all the ingredients for dressing together, stir to mix well.
Heat up a Dutch oven, deep skillet or pan with 3 inches of oil. Coat the wings again and shake off the excess potato starch. Drop the wings gently into the hot oil and deep-fry until light brown or when they are cooked and become crispy. Remove the wings from the oil and drained on paper towels. Combine the dressing and the wings, toss to coat well.
Garnish with the sesame and serve immediately.