In this recipe we are going to pass the wings through a double frying. In a deep saucepan, heat plenty of vegetable oil over medium-high heat until it reaches 135º C. Prepare a tray with kitchen paper and, while the oil is heating, combine in a large bowl one tablespoon of salt, half of pepper, half of baking soda and half of garlic powder.
Pat the wings dry with paper towels, then rub them with a tablespoon of grated ginger and season with the salt and spice mixture. Now mix the wings with cornstarch and squeeze so that it sticks well to each wing. Carefully add wings to oil and fry until skin is lightly crisp and golden brown, turning occasionally with tongs, 15 to 18 minutes.
As they are well cooked, remove the wings from the oil and reserve them on absorbent paper. Let stand briefly. Heat the oil at maximum power, to fry the wings at 200°. Fry again until deep golden brown and skin crispy, about 7-8 minutes.
Now remove the wings from the oil and place them in a big bowl where we will mix them with the sauce that we are going to make now.
In a medium saucepan over medium-low heat, add three tablespoons of butter, five small chilies (cayenne pepper is fine) or more if you like it very spicy, one tablespoon of minced ginger and three minced garlic cloves, We cook everything 2 minutes, until lightly browned. Then we add various sauces. In Korea, a chili sauce known as gochujang is traditionally used, which we can find in Spain in Asian supermarkets, but even if we don’t have one nearby, we can use sriracha, which is similar and much easier to find. We put two or three tablespoons of this hot sauce, two of ketchup, one of rice vinegar and another of soy sauce. Cook until bubbly. Then add two or three tablespoons of honey and two of brown sugar and continue cooking until it bubbles and thickens a bit. Pour sauce over wings and toss until evenly coated. Add peanuts, sesame seeds, and chives or garlic sprouts to wings before serving.