Korean-style crunchy chicken wings | Women's Weekly Food

Ingredients

• 2kg chicken wings
• 2/3 cup (100g) cornflour
• ½ teaspoon baking powder
• 1 teaspoon fine salt
• 1 teaspoon garlic powder
• 1/3 cup (80ml) vegetable oil
• 2 tablespoons sesame seeds, toasted
• 2 green onions, sliced thinly, including green top
• lemon wedges, optional, for serving
• DIPPING SAUCE
• 1 ½ tablespoons sesame oil
• 2 cloves garlic, crushed
• 3cm piece ginger, peeled, grated finely
• 1 ½ tablespoons Gochujang (Korean chilli paste)
• 1 ½ tablespoons soy sauce
• ¼ cup (90g) honey
• ¼ cup (60ml) rice wine vinegar