KOREAN FRIED CHICKEN WINGS

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INGREDIENTS
CHICKEN SEASONING
2-3 Pounds of Fresh Chicken Wings (sectioned)
2 Tablespoons Rice Wine
1 Tablespoon of Grated Ginger
1 1/2 Tablespoon of Sea Salt
1 Teaspoon Ground Black Pepper
Toss chicken with ingredients until blended let stand about 30 minutes
MAKE THE SAUCE
2 Tablespoons of Soy Sauce
4 Tablespoons of Rice Wine
2 Tablespoons of Hot Sauce
3 Tablespoons of Honey
3 Tablespoons of Sugar
2 Tablespoons of Gochujang
4 Cloves of Mince Garlic
1 Tablespoon of Dijon Mustard
2 Tablespoons of Ketchup
1/4 Cup of Water
Bring sauce to a boil and cook over medium heat for 5 minutes
BATTER FOR CHICKEN
1 Cup of Tempura Batter Mix
1/2 Cup of Potato Starch
1 -1/4 Cup of Water
Sesame Seeds (for garnish)
2 Quarts of Oil for Frying
1st - Fry Chicken for 5 minutes - remove, drain and let rest 2nd - Fry 4 minutes until golden brown. Sauce chicken, sprinkle with Sesame Seeds for Garnish Enjoy!