3 lbs chicken wings
salt
pepper
1/4 c flour
2 tbsp cornstarch
oil for frying
1/4 c brown sugar
1 tbsp honey
3 tbsp rice vinegar
2 tbsp shoyu
6 tbsp gochujang (spicy Korean bean paste)
1/4 tsp sesame oil
Cut chicken wings apart at the joints; discard tip portion. Sprinkle with salt and pepper. Toss with flour and cornstarch. Set aside. Heat 1/2-3/4" oil in a skillet. While oil is heating, prepare sauce by combining all remaining ingredients in a medium bowl. Fry chicken pieces until golden; this may take up to 25 minutes (15 minutes on the first side; 10 minutes on the second side). Remove from oil and drain. Fry all chicken pieces. When all chicken has been fried, return each chicken piece to oil, frying for an additional 5-10 minutes. Remove 3 pieces at a time. Drain on paper towels then place in sauce, turning to coat. Continue until all chicken has been coated. Return all chicken pieces to sauce and coat again before removing to a serving platter.