Serves 4

Time: ~1 hour

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Wings:

¾ cup potato starch

1 Tbsp kosher salt

1 tsp ground pink peppercorn

1 tsp garlic powder

1 tsp gochugaru, or fine ground chile flake

1 tsp baking powder

3 lbs. chicken wings

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Sumac chili sauce

8 oz Ghia sumac and chile soda **

¼ cup gochujang

¼ cup honey

3 Tbsp rice vinegar

2 Tbsp soy sauce

3 garlic cloves grated

1 Tbsp grated fresh ginger

1 Tbsp sumac

1 Tbsp crushed pink peppercorns

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Batter

½ cup all-purpose flour

¼ cup potato starch

8 oz cold water

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Instructions:

1. Using a whisk, mix together potato starch, salt, pink peppercorns, garlic powder, Gochugaru, and baking powder in a small bowl.

2. Cut chicken wings into flats and drumettes. (I kept them whole, but cutting them will allow you to fit more while frying.) Coat chicken wings with potato starch mix, place on a wired rack and place in the refrigerator for at least 30 minutes, or overnight.

3. While chicken marinates, make your sauce. In a pot over medium heat, combine all ingredients and simmer for at least 15 minutes until sauce has thickened and coats the back of your spoon. Set aside.

4. In a bowl, whisk together your all-purpose flour, potato starch and cold water. Be sure there are no clumps. Batter should be the consistency of crepe batter.

5. Set up a heavy duty pot for a fryer. Fill pot with about 3 inches of oil and bring temperature to around 325F. Fry in batches for 6 minutes. Drain onto a wired rack.

6. Turn up heat on fryer to 375F. Fry until crispy, about 6-8 minutes.

7. Toss or brush reserved sumac chili sauce onto wings. Enjoy!

NOTES:

A good substitute for the soda would be ginger beer.