Korean Chicken Wings And Pork Patties

Dr. Sweetpea was telling me that when he played football in high school, him and his teammates ate a ton of Korean Chicken Wings from a local grocery store. He hasn't eaten any in over a decade, but he still remembers the distinct taste and how much he loved those wings. So I asked my mom for her recipe so I could make the wings at home for Dr. Sweetpea. To be honest, Dr. Sweetpea was a little skeptical when I bought all the ingredients, but it only took one bite for him to be absolutely blown away! The sweet, salty, spicy flavor and crunchy texture was exactly what he remembered. He told me to never forget how to make these wings!


Korean Chicken Wings(Source: My mom)
For the wings: 2 1/2 - 3 pounds chicken wingsGround Black PepperGround Ginger powderSalt2 cloves garlic, minced2 tablespoons Mirin (sweet rice wine)1 1/2 tablespoons soy sauce3 - 4 heaping rounded tablespoons of corn starch4 heaping rounded tablespoons of Korean Frying Mix
Place the wings in a large mixing bowl. Sprinkle some black pepper, ground ginger powder, and salt over the wings and use your hands to mix everything together. Then add minced garlic, Mirin, soy sauce, and use your hands to mix everything together. Sprinkle the corn starch and Korean Frying Mix over the chicken wings and use your hands to coat the wings with the dry ingredients. Make sure the wings are thoroughly coated with the dry ingredients. Set the wing mixture in the fridge until ready to fry. 
For the Sauce: 2 cloves garlic, minced1 small onion, finely chopped2 tablespoons ketchup3 tablespoons corn syrup4 tablespoons soy sauce2 tablespoons granulated sugar2 tablespoons gochugaro (Korean red chili pepper powder)Freshly ground black pepperSesame seeds
In a medium sized saucepan, saute the onion in about a tablespoon of vegetable oil until it's slightly translucent. Add the minced garlic and continue to saute for another minute. Add the remaining sauce ingredients to the onion mixture. Cook until the sauce is starting to bubble. Remove from heat and set aside. The sauce will thicken up as it cools down. 
To cook the wings:Heat vegetable oil in a fryer until it's 375 degrees Fahrenheit. Working in batches, add a few chicken wings into the hot oil and fry until it's golden brown, about 10 - 12 minutes. Use a slotted spoon to remove the chicken wings from the hot oil and place on a paper towel lined plate. Once all the chicken wings are fried, toss them with the sauce mixture until all the wings are coated. Place on a platter and serve!