Game-Day Glazed Korean Crispy Chicken Wings

In a large bowl, mix together salt, black pepper, baking powder, freshly grated ginger, and minced garlic.

Add in the chicken wings to the seasoning mix. Toss well until all chicken parts are evenly coated. Cover the bowl with a plastic wrap and refrigerate for at least an hour.

Meanwhile, prepare the sauce. Combine ketchup, gochujang, honey, granulated sugar, soy sauce, and sesame oil in a saucepan. Stir over medium heat until the sugar is dissolved and sauce starts to gently boil. Lower the heat and simmer for an extra 5 minutes, then remove from heat.

Heat vegetable oil in a large, deep pan or a deep-fryer to a temperature of 325 degrees Fahrenheit.

Toss the seasoned chicken wings in cornstarch, shaking off excess.

In batches, without crowding the pan, deep fry the wings for 7-10 minutes, till golden brown.

Remove the wings with a slotted spoon and drain on a plate lined with paper towels.

Once all wings have been fried once, increase oil temperature to 350 degrees Fahrenheit and fry again for 5 minutes until they achieve a deep golden brown color.

Toss the double-fried chicken wings with the prepared sauce, ensuring all pieces are well coated.

Serve hot, garnished with a sprinkle of sesame seeds and scattering of thinly sliced green onions.