Authentic Korean Fried Chicken Wings Recipe | Su Scott

Ingredients

• 8 - about 800g (1lb 12oz) chicken wings
• vegetable oil, for frying
• ½ onion, roughly chopped
• 4 garlic cloves, lightly crushed
• 5 tbsp full-fat milk
• 1 tbsp golden granulated sugar
• 1 tsp fine sea salt
• 1 tsp cayenne pepper
• ½ tsp ground white pepper
• 300ml (10fl oz/1 ¼ cups) just-boiled water
• 3 tbsp soft brown sugar
• 2 tbsp jocheong (rice syrup) or clear honey
• 1 tbsp Worcestershire sauce
• 4 tbsp soy sauce
• 1 tsp Chinese five-spice powder
• 2 garlic cloves, crushed
• 2 spring onions (scallions), cut in half to fit the pan
• 2 hot green chillies, kept whole with a small cut down the middle
• 2 tbsp cider vinegar
• 75g (2 ½ oz/scant 2⁄3 cup) plain (all-purpose) flour
• 75g (2 ½ oz/scant 2⁄3 cup) rice flour or glutinous rice flour
• ½ tsp fine sea salt