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Step 1
In a small saucepan, heat all the ingredients for the sauce to a boil. Then reduce the heat and simmer for 15-20 minutes until the sauce thickens and reduced. The sauce will continue to thicken as it cools. Keep the sauce in a mason jar and store in the refrigerator for up to a month.
Step 2
Meanwhile, cut the wings at the joint and pat dry with paper towels.
Step 3
Dredge the chicken wings in potato starch and remove the excess.
Step 4
Deep fry the wings at 320ºF (160ºC) until 80% cooked, about 8-10 minutes. Drain excess oil on a wire rack or a paper towel for 3-5 minutes.
Step 5
For the 2nd time, deep fry at 350ºF (180ºC) until the wings are crispy, about 3-5 minutes. The wings should be golden brown.
Step 6
Using a tong, coat the chicken wings in the sauce or serve the wings on a plate and pour the sauce over. Sprinkle white sesame seeds and serve immediately.
Step 7
You can keep the leftovers in an airtight container and store in the refrigerator for up to 3-4 days or in the freezer for a month.