Step 1

Season the wings with garlic, ginger, sea salt, and mirin and let it marinate for at least 1 hour.

Step 2

Mix the ingredients for the dry batter in a large bowl. Coat each wing thoroughly with the dry mix, being sure to completely cover the entire surface.

Step 3

Pour enough oil to get 1 ½ to 2 inches of depth in a large pot. Heat the oil to 345 degrees F. Add the wings and fry them for 5 to 7 minutes. Work in batches and avoid crowding the pot. Let it drain on a cooling rack and repeat with the remaining wings.

Step 4

Once done, raise the temperature of the cooking oil to 375 degrees F. Double fry the wings in batches until the exterior becomes crunchy and golden brown. Let it drain on a cooling rack. *See Notes for the benefits of double frying.

Step 5

Serve immediately if you wish to eat them plain without sauce. Otherwise, coat with soy garlic sauce or gochujang sauce and serve.

Step 6

Add all the ingredients in a medium pot and bring it to a boil over medium high heat. Reduce it for 2 to 3 minutes or until it's reduced to your liking. Drip a small amount onto a plate and let it cool to test the consistency. If it's too thick, add a teaspoon of water at a time to thin it out. While still hot, drizzle the sauce onto the wings and toss to coat.