These Extracrispy Korean fried chicken wings were absolutely legendary.

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Full Recipe and Ingredients:
2 pounds wings (I had 11 pieces with tips)
frying oil (Avocado, grape seed, safflower, peanut)

Marinade
1 teaspoon Lawry’s garlic salt
1/2 teaspoon cayenne pepper (add more if you want it really spicy)
1/8 teaspoon black pepper

Batter
1/4 cup rice flour
1/4 cup corn starch
1/4 cup + 2 teaspoons of water

Sauce
1/4 cup unsalted butter
5 garlic cloves, minced
3 tablespoons white or brown sugar
2 teaspoon fish sauce (sub soy sauce)
2 teaspoon honey
1 tablespoon Sriracha
12 tablespoons water (if the sauce gets too thick)
1/2 teaspoon dark soy sauce (optional for color)
1 teaspoon red pepper flakes (adjust to your spice level)

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