Step 1: Preparing the sauce

Put 70 grams of brown sugar in a (sauce) pan, followed by 125 grams of soy sauce (1 gram roughly is 1 ml). Add 80 grams of mirin(Japanese cooking wine), 35 grams of rice vinegar and 50 grams of water. Then add 2 crushed medium sized garlic cloves, half a teaspoon of grated ginger, half a teaspoon of sesame oil, and half a teaspoon of gochujang chili paste (a fermented chili paste from Korea). Also sprinkle a little bit of cayenne pepper in the pan. Whisk the contents and cook on a low temperature for half an hour.

Step 3: Preparing the chicken wings

Cut the wings in 3 parts, by cutting through the bone joints. You don’t really need to cut all the way through. An incision usually is enough. After that you can separate the parts with your hands. If you really don’t know where to cut, watch the video and see how Chef Devaux cuts the wings.

The smallest part is mainly bone and skin, you don’t need that for this recipe. But don’t throw it away. Instead use it to make chicken stock. Put it in the oven, together with some vegetables. Grill it, add some water and you’ll have a delicious home-made chicken stock.

Step 5: Deep frying the chicken wings

Deep fry the wings on a temperature of 190 ˚C (374 ˚F), using a fryer basket. Don’t fry more than 6 or 7 wings at a time, otherwise the temperature will lower too much and you’ll end up with greasy instead of crispy chicken wings. After 1 minute, take the basket out of the oil, but leave it in the deep fryer. Don’t turn off the deep fryer.

When necessary, use cooking tongs to loosen the wings from the basket. Let it rest for 1 minute. The cooking process will continue this way, which is important for a great result.

Now put the basket back in the oil for 2 minutes. Take the fryer basket out of the deep fryer and put the chicken wings on a paper towel to let them cool a bit.