Korean wings with sesame and chives

Ingredients for four servings

1 kg of Idyllic Wings
1 L of rapeseed oil

Breading:
1 teaspoon of salt
2 tablespoons of ground sweet paprika
1/2 teaspoon of black pepper
1/2 teaspoon of baking powder
1/2 teaspoon of garlic powder
1 tablespoon of freshly grated ginger
200 g of cornstarch

Sauce:
50g of butter
½ tablespoon of chili flakes
½ tablespoon of chili powder
1 tablespoon of ground ginger
3 cloves of garlic
2 tablespoons of ketchup
1 tablespoon of rice vinegar
80 ml of soy sauce
40 g of honey
3 tablespoons brown sugar
4 tablespoons chopped chives
2 tablespoons sesame seeds

Preparation

1. In a deep pot over medium heat, heat 1 litre of rapeseed oil to 200°. Line a baking sheet with paper towels.

2. In a small bowl, mix together the spices for the breading: salt, pepper, paprika, baking powder and garlic powder.

3. Cut the wings at the joint, discard the wings and pat dry with paper towels, then rub with grated ginger and the spice mixture. In a large bowl, mix the wings with the cornstarch, pressing down so that the breading adheres well to the meat.

4. Fry for approx. 15 minutes, until the skin is slightly crispy and golden, flipping occasionally. Remove the wings from the oil and place on paper towels for approx. 3 minutes. After this time, fry again in batches at 220˚C for 2 min.

Sauce:

1. Add butter, dried chili, ginger and garlic to the pot and cook for approx. 2 minutes.

2. Mix chili, ketchup, vinegar and soy sauce and cook until bubbling. Add honey, sugar, cook until slightly thickened.

3. Pour sauce over wings, mix, sprinkle with sesame seeds and chives before serving.