Korean Sweet and Spicy Chicken Wings

Ingredients

• 1/4 cup flour
• 1/4 cup cornstarch or potato starch
• 1 large egg
• 1 teaspoon salt
• 1/2 teaspoon ground red chili pepper
• 10 chicken wings, tips removed, then each wing cut into two pieces
• 1 tablespoon frying oil
• 1/2 cup water or beer
• Three inch piece of fresh ginger, peeled and thinly sliced
• 1 1/2 tablespoon soy sauce
• 1/2 cup packed light or dark brown sugar
• 3 tablespoons rice vinegar
• 1/2 cup light corn syrup or rice syrup
• 1/3 cup roasted peanuts, very coarsely chopped
• 2 tablespoons toasted sesame seeds
• 1 teaspoon red chili flakes

Directions

1. Combine the flour, starch, egg, salt, and 1/2 teaspoon ground chili pepper in a roomy bowl, working everything into a dense batter. Add the chicken wings, then use your hands to turn and rub them through the mixture so every piece is well covered.
2. Transfer the battered wings to the ActiFry, pour the oil over them, and shut the lid. Cook for 35 minutes, until the coating is deeply browned and crisp. Alternatively, cook the wings in batches in a pot of hot oil, keeping the oil in the 350º-380ºF, 177º-193ºC range, and fry them twice. Drain them thoroughly afterward.
3. Set a large pot or wok over the heat and add the water, ginger, soy sauce, brown sugar, vinegar, and corn or rice syrup. Bring the mixture up to a boil, then continue cooking until it thickens into a syrup, bubbles into foam, and reaches roughly the consistency of honey.
4. Take the pot off the heat. Add the cooked wings, peanuts, sesame seeds, and chili flakes, then toss until the glaze covers everything evenly.