Korean Fried Chicken Wings

Ingredients for chicken and batter:
2 1/2 pounds chicken wings (tips discarded, and wings cut at the joints; washed and patted dry)
1 cup Wondra Flour
1 teaspoon salt
1 teaspoon Pepper

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Ingredients for spicy ginger soy glaze:
1 cup water
1 cup thin sliced ginger, peeled
3 T soy sauce
1/2 cup brown sugar
1/4 cup rice vinegar, or white vinegar
2 T honey or corn syrup
1-2 T chile flakes or Korean fermented chile
1-2 T toasted sesame seeds, optional

Preparing the chicken:
Prep the chicken wings; wash, and pat dry with paper towel. Combine about 1 cup of Wondra flour, salt and pepper in a bowl. Dredge the chicken wings in the flour mixture to get a fine light coat. Heat some cooking oil in a deep fryer or a deep frying pan to about 350 degrees F. Fry chicken wings, in batches if necessary, about 5 minutes. Remove, and shake any excess flour off and allow to cool.

In a small saucepan, add the water, ginger, soy sauce, vinegar, sugar and bring to boil. Add the honey and chile and reduce by half to a thick maple syrup-like consistency and set aside.

Re-fry the wings until crispy golden brown, about another 5-8 minutes. Drain on frying rack or paper towels. Dredge or brush on the spicy soy ginger glaze. Sprinkle toasted sesame seeds over top.

Serves 4 to 6