Ultra-crispy double-fried chicken in gochujang glaze.
Wings fried twice for maximum crunch, then tossed in a sticky-sweet gochujang sauce.
Serves 4
Toss wings in cornstarch until evenly coated.
Fry at 160C for 8 min, rest 5 min, then fry at 190C for 5 min.
Mix gochujang and honey; toss crispy wings in the glaze.
Double frying is the key to crunch.
Use soy-garlic glaze for a non-spicy version.
Best eaten fresh. Reheat in oven at 200C.
Per serving (300g / 10.6 oz) · 4 servings total
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