Season the wings

• Pat the party wings dry and place them in a bowl.
• Sprinkle with garlic salt, paprika and pepper, then toss to coat evenly.

Make the wet batter

• Whisk the potato starch and all-purpose flour with the cold water until smooth.
• The batter should be thin and runny.

Prepare the dry coating

• In a separate bowl, combine the all-purpose flour, potato starch, baking powder, garlic salt, onion powder, paprika and pepper.

Coat the chicken

• Dip each wing into the wet batter, letting the excess drip off.
• Press the wings into the dry coating until fully covered.

First fry

• Heat the oil to 175 °C.
• Fry the wings in batches until golden and cooked through.

Double fry

• Raise the oil temperature to 190 °C.
• Fry the wings a second time until deeply crispy.

Make the sauce

• Melt the butter in a saucepan over medium heat.
• Add the minced garlic and cook until fragrant.
• Stir in the gochujang, honey, brown sugar, ketchup and soy sauce, then simmer until glossy.

Coat and serve

• Toss the double-fried wings in the sauce until well coated.
• Sprinkle with sesame seeds and serve immediately.