Instructions

• 1 Make the sauce: Combine sesame oil, garlic, ginger, in a large bowl and microwave until the mixture is bubbly and garlic and ginger are fragrant but not browned, about 40 to 60 seconds. Whisk in 1/4 cup of water, sugar, guchujang paste, and soy sauce until smooth. Set aside.
• 2 Add oil to a Dutch oven until it measures 1 1/2-inches deep and heat over medium-high heat to 350 degrees. While the oil heats, whisk the flour, cornstarch, and remaining water in a second large bowl until smooth. Set a wire rack in a rimmed baking sheet and set aside.
• 3 Place half the wings in the batter and stir to coat. Using tongs, remove the wings from the batter one at a time, allowing any excess to drop back into the bowl, and add to the hot oil. Increase heat to high and cook, stirring occasionally to prevent the wings from sticking, until the coating is light brown and beginning to crisp, about 7 minutes. Transfer to the prepared rack Return oil to 350 degrees and repeat with the remaining wings, Reduce heat to medium while letting second batch of wings rest for 5 minutes.
• 4 2nd Fry: Heat the oil to 375 degrees. Carefully return all the wings to the oil, stirring occastionally, until deep golden brown and very crispy, about 7 minutes. Return wings to the rack and let stand for 2 minutes.
• 5 Toss the wings in the bowl with the sauce until totally coated. Place on serving platter and sprinkle with sesame seeds to garnish.