This is my version of Buffalo wings, tossed in a Korean-style hot sauce. If you can’t find precut “party wings,” get regular wings, cut off and discard the tips, and separate the wings at the main joint. Wings can vary quite a bit in size, but 3 pounds of average wings will give you a total of 24 to 26 drumettes and wingettes.
For the sauce:
In a small saucepan, melt the butter over medium heat. Whisk in the vinegar, chile paste, and chile flakes until smooth and set aside in a warm spot.
For the chicken:
In a small bowl, stir together the garlic powder, onion powder, salt, baking powder, and pepper. Put the chicken in a large bowl, sprinkle with the garlic powder mixture, and toss to coat. Let sit for 5 to 10 minutes. Sprinkle the potato starch over the chicken and toss again, making sure the chicken is well coated.
In a large, wide, heavy-bottomed pot at least 5 inches deep, heat 2 inches of oil over medium-high heat until it reaches 375°F/190°C. Working in batches, fry the chicken, stirring occasionally, until golden brown and cooked through, 8 to 10 minutes total. Transfer to a wire rack or paper towel–lined plate to drain. Let the oil return to 375°F/190°C between batches.
Put the cooked wings in a very large bowl. If the sauce has separated, give it a good whisk to bring it back together. Drizzle it over the chicken and toss until well coated.
Nutritional analysis per serving (24 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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