Jung-Soon Kim’s Garlic Wings

Makes 3–4 appetizer-sized servings

Ingredients

• 6 large whole chicken wings (or 12 small pre-cut wings)
• 1 t sea salt
• 1 t ground black pepper
• 1–1 1/2 T cornstarch
• 4 C + 4 T canola oil
• 2 T soy sauce
• 2 T rice malt syrup
• 10 garlic cloves, minced (should yield generous 2 T)
• 1 t sesame seeds

1. 1 Cut each wing at the joint to yield 12 smaller pieces. Place in a large bowl and rub with salt and pepper.
2. 2 Toss the wings in cornstarch until evenly coated. Set aside.
3. 3 On a large platter or baking sheet, place a couple of sheets of paper towel. Pour 4 cups of canola oil in a wok over medium-high heat. To test if the oil is ready for cooking, drop in a pinch of sea salt. If it starts sizzling, the oil is ready. Drop in chicken wings. (You may need to do this in 2 batches, depending on the size of your wok.) Cook until the skin is lightly browned, about 8 minutes, then remove from the oil and place on top of the paper towels.
4. 4 Now, fry the wings again: place them back into the wok, working in batches as necessary, and cook until brown, about 4–5 minutes. When the wings rise to the top, they are ready. Remove from the oil and place on a fresh sheet of paper towel.
5. 5 In a large skillet over medium-low heat, heat 4 tablespoons of canola oil, soy sauce, rice malt syrup, and minced garlic. Add the chicken to the skillet and toss in the sauce until evenly coated.
6. 6 Place on a serving platter and sprinkle sesame seeds on top. Serve warm.
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