A delightful twist on the classic Korean spicy chicken wings, offering a balance of sweetness and heat.
Rinse the chicken wings under cold water and pat them dry.
Drying the wings helps the marinade adhere better.
Season the wings with salt and pepper, then pour the milk over them in a large bowl. Cover and refrigerate for one hour.
Turning the wings occasionally ensures even marination.
Combine soy sauce, sugar, rice vinegar, garlic, ginger, and red pepper flakes in a blender and blend until smooth.
Adjust the spice level by adding more or less red pepper flakes.
Drain the wings and coat them evenly with cornstarch.
Shake off excess starch to avoid clumping.
Heat oil in a deep fryer to 350°F and fry the wings until golden brown and crispy. Drain on paper towels.
Fry in batches to maintain the oil temperature.
In a wok over medium heat, toss the fried wings with the prepared sauce until evenly coated.
Stir continuously to prevent the sauce from burning.
Transfer the wings to a serving tray and garnish with chopped spring onion and toasted sesame seeds.
Serve immediately for the best texture and flavor.
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