Korean fried chicken wings

My son who will not eat meat on the bone will actually eat these. These wings are so good. Be prepared to make a large batch if you make them.

The recipe is from American Test Kitchen. It is one of the first recipes I have made from their magazine. 

 1 tablespoon toasted sesame seed oil

 1 teaspoon garlic, minced to paste 

1 teaspoon grated fresh ginger 

 1 3/4 cup water 

3 tbsp sugar

 2-3 tablespoons gochujang

1 tablespoon soy sauce

2 quarts vegetable oil

1 cup all- purpose flour

3 tablespoon cornstarch

3 pounds chicken wings, cut at joints.

1. Combine sesame seed oil, garlic, and ginger in a large bowl and microwave mixture until bubbly and garlic and ginger are fragrant but not brown, 40 to 60 seconds. Whisk in 1/4 cup water, sugar, gochujang, and soy sauce until smooth; set aside.

2. Add oil to large Dutch oven until it measures about 11/2" deep and heat over medium high heat heat to 350°. While oil heats, whisk flour, cornstarch, and remaining one and a half cups of water in second large bowl until smooth. Set wire rack in Rim baking sheet and set aside.

3. Place half of the Wings in batter and stir to coat. Using tongs remove wings from batter one at a time allowing any excess batter to drip back into the bowl, and add to oil increase heat to high and cook stirring occasionally to prevent wings from sticking, until coating is light golden and beginning to crisp about 7 minutes. Transfer Wings to prepared rack, return oil to 350° and repeat with the remaining wings. Reduce heat to medium and let second batch of wings rest for 5 minutes.

4 heat oil to 375° carefully return all wings to oil and cook stirring occasionally, until deep golden brown and very crispy, about 7 minutes. Return Wings to rack and let stand for 2 minutes. Transfer Wings to reserve sauce and toss until coated. Return Wings to rack and let stand for 2 minutes to allow coating to set. Transfer to platter and serve.