Pat chicken wings dry; toss in corn starch and all-purpose flour to coat.
In heavy bottom pot on the stove, bring 3 inches of oil to 350°F.
In batches of 6, fry wings until they just turn pale golden brown, approximately 5 minutes. Transfer to wire rack.
Once all wings are fried, increase oil heat to 375°F and fry wings again in batches of 5 until they turn deep golden-brown, about another 5 minutes.
Immediately toss double-cooked wings in Passport Global Flavors™ by Custom Culinary® Korean-Style Sweet Heat Sauce; garnish plated dish with toasted sesame seeds and sliced scallions.
Ingredients
24 ea chicken, wings
2 cups corn starch
1 cup flour, all-purpose
3 cups Passport Global Flavors™ by Custom Culinary® Korean-Style Sweet Heat Sauce
1/4 cup white sesame seeds, toasted
1/4 cup Scallions, sliced
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