Korean Chicken Wings

The Chicken Marinade:

• 2 lbs. chicken wings
• 2 Tbsp. peanut oil
• 0.25 cup Michiu rice wine
• 1 Tbsp. soy sauce
• 0.5 tsp. salt
• 1 tsp. toasted sesame oil
• 0.5 tsp. sugar

The Coating:

• 3 Tbsp. rice flour
• 3 Tbsp. tapioca starch

The Dipping Sauce:

• 0.5 cup sambal oelek or gochujang
• 1 Tbsp. sugar
• 2 Tbsp. soy sauce
• 2 Tbsp. Shaoxing wine
• 1 Tbsp. toasted sesame oil
• 1 Tbsp. garlic, minced
• 1 Tbsp. ginger, minced

Marinate the chicken wings for a half hour, then coat them in the flour mixture.

Mix all the dippping sauce ingredients together, portion it out into little serving bowls, and set them aside until mealtime.

EITHER:

Heat a lot of peanut oil in a deep fryer or large pot to 350°F. Cook the wings—no more than six at a time—in this for 5–7 minutes, making sure to bring the oil back up to temperature between batches. Drain the wings on paper towels.

OR:

Pre-heat your oven to 425°F, place the wings on an oiled rack over a foil-lined baking sheet and bake them for 30 minutes. If you don't have a rack, just oil the foil and cook them on the foil-lined sheet, turning them over halfway through.

OR:

Pre-heat your air fryer to 400°F, spray it with a little oil, place the wings in the basket in a single layer, and spray them with a little oil, and cook them for 20–25 minutes, shaking them up every few minutes so they cook evenly.