Korean-style chicken wings

Serves : 4

Preparation time: 20 minutes

Cooking time : 15 to 20 minutes

Ingredients

• 24 chicken wings
• 15 ml (1 tablespoon) turmeric powder
• 8 ml (1/2 tbsp.) garlic powder
• 15 ml (1 tbsp.) onion powder
• 15 ml (1 tbsp.) ginger powder
• 1 lemon, zest
• 15 ml (1 tbsp) sweet paprika
• 8 ml (1/2 tbsp) salt
• 8 ml (1/2 tbsp.) pepper, ground
• 250 ml (1 cup) cornstarch
• Qs frying oil (canola, peanut, other)
• 2 green onion stalks, chopped
• 30 ml (2 tbsp.) sesame seeds
• Salt and pepper to taste
• 4 portions cooked rice

Sauce

• 75 ml (5 tbsp.) honey
• 15 ml (1 tbsp) Korean chili powder
• 2 garlic cloves, chopped
• 15 ml (1 tbsp.) strong mustard
• 15 ml (1 tbsp.) ginger, chopped
• 5 ml (1 tsp.) sweet paprika
• 15 ml (1 tbsp.) sesame oil
• 30 ml (2 tbsp.) sesame seeds
• 45 ml (3 tbsp.) soy sauce
• 45 ml (3 tbsp) rice vinegar

Preparation

1. Simmer the sauce ingredients, honey, chili, garlic, mustard, ginger, paprika, sesame oil, sesame seeds, soy sauce and rice vinegar in a saucepan.
2. Preheat fryer oil to 160°C (325°F).
3. In a bowl, combine chicken wings, turmeric, garlic powder, onion powder, ginger powder, lemon zest, paprika, salt and pepper.
4. Coat wings with cornstarch.
5. Dip chicken wings in hot oil and cook for about 10 minutes. Remove and cool on a wire rack.
6. Increase frying temperature to 190°C (375°F).
7. Fry the chicken wings again for 4 minutes.
8. Coat chicken wings in sauce, sprinkle with green onions and sesame seeds.
9. Serve with rice and sautéed vegetables.