Materials: 20 small chicken wings (chicken wings root wings can be), vegetable oil (grilled chicken thighs) moderate amount, black pepper powder moderate amount, a small amount of salt, 2 tablespoons of ginger foam, 1 tablespoon of garlic, 2 tablespoons of Korean chili pepper, Korean chili sauce 1/3 two cups, 1 tablespoon of sesame oil, sugar diluted 4 tablespoons of water 1 tablespoon of water, 2 tablespoons of Korean white vinegar, 2 tablespoons of light soy sauce, black and white ripe sesame seeds, crushed peanuts, pine nuts and other depending on their taste

1. Pine nuts, etc. depending on my taste

How to do it:

1. Wash the chicken wings, wipe the water with a little bit of oil to scratch, with soft skin side up, installed in the cake molds. Bake in a small oven at 450F for 40 minutes.

2. You can prepare AngrySauce in advance during the process of baking chicken thighs. Add all the seasonings to a small bowl, mix well, and let sit in the refrigerator for 30 minutes. Some recipes say that the flavor is stronger if you let it sit overnight.

3. Remove the wings from the oven and add them to the condiment bowl while they are still warm, mixing well.

4. Arrange on a plate and sprinkle with your favorite chopped fruits (white sesame seeds, peanuts are a must). Peanuts are a must, pine nuts are also very good).

Ingredients: 6 chicken wings, 6 chicken wing roots, pepper. 6 chicken wings, pepper. Korean-style sauce 1/2 spoon. 1 tablespoon of minced garlic. 1 tablespoon of ginger foam. 3 tablespoons of water wine, 3 tablespoons of wheat flour. 3 tbsp sweet potato flour. 1/4 tsp. salt. Water, Korean hot sauce. Vinegar. Chili powder. Soy sauce. Sugar. Water

1. First marinate chicken wings: cut a fruit knife in the chicken wings or tie two, conducive to the flavor; grinding into the appropriate amount of ground pepper, put 1/2 a spoon of the Korean-style sauce, add minced garlic, ginger froth, add the water wine, and make it into the flavor. Ginger foam, dripping into the water wine, with a hand pinch proportional to make it into the flavor;

2. Blending Korean fried chicken batter: wheat flour and sweet potato flour 1:1 ratio, add the right amount of salt and water blended into a batter; that configuration, the actual effect of the taste than the raw egg and breadcrumbs more crunchy;

3. ready to fry the pan, will be heated up to the level of the batter into the drop can quickly float up, and then the batter can be used to make the right Korean style fried chicken temperature. To do the right Korean fried chicken temperature, the chicken wings one by one rolled on the batter into the pot, fried to the surface of the shape can be fished up; its initial frying, the purpose is to lock the chicken's own juices;

4. After the initial frying of the chicken wings surface less than a golden brown, the inside is not rotten; and so the temperature warms up, and then again into the chicken wings and then fried to orange brown and fished up; set aside to drain / to oil;

5. . final mixing characteristics of the sauce, the Korean-style hot sauce. Vinegar. Chili powder. Soy sauce. Sugar dilution and water into the pot and mix well, pour into the chicken wings fried evenly on the plate, a difference in the American fried chicken Korean characteristics of Korean fried chicken is complete.

Add Korean-style sauce is a big chef's ancestral recipe, not only to the chicken to bring the sauce of the aroma and salt flavor, but also into the chicken itself fresh aroma; if there is no northeastern soy sauce, you can use the new Chinese PI County soybean paste instead of, or at the same time, seasoned with salt; the use of the amount does not have to be too much, due to the ultimate need to wrap the sauce; sauce preparation of self-defined, you can adjust the edge of the taste test to wrap the good, too much will be too much will jeopardize the crunch.