Deep Frying

1. In a deep heavy skillet (or dutch oven) add about 4-5 inches of oil and heat to 350F.  NOTE –  If you do not have a thermometer use a wooden spoon. Place the handle end of the spoon in the oil until it touches the bottom. If the oil immediately boils around the spoon the oil is ready to fry.
2. While the oil comes to temperature prepare the sauce. In a large bowl combine the gochujang, soy sauce, vinegar, sesame oil, sugar, garlic and ginger and whisk until well combined. Set to the side.
3. Lay the wings on a couple of layers of paper towels and pat the wings dry. Be careful – if the wings are wet and you place them in the hot oil it will splatter everywhere, dry them REALLY well.
4. Carefully place about 5 wings in the hot oil and fry for 10-12 minutes or until the internal temp reaches 165F. Then remove from the oil and place in the hot sauce, toss to coat. Repeat the process for the remaining wings.
5. Plate and top with sesame seeds. I like to serve these with cucumber sticks and extra sauce for dipping.

Oven Baking

1. Preheat oven to 425F. Line a rimmed baking sheet with foil and spray with nonstick spray. Lay the wings on a couple of layers of paper towels and pat the wings dry, this will help in making sure you get crispy wings.
2. Place the wings in a single layer and bake for about 45 minutes, turning halfway through.
3. While the wings bake, prepare the sauce. In a large bowl combine the gochujang, soy sauce, vinegar, sesame oil, garlic, and ginger and whisk until well combined. Set to the side.
4. When the wings have cooked and reached an internal temp of 165F remove from the oven and toss in the sauce.
5. Plate and top with sesame seeds. I like to serve these with cucumber sticks and extra sauce for dipping.