Korean Fried Chicken Wings (KFC)

For the chicken and batter:

• 2 1/2 pounds chicken wings (tips clipped off and discarded, and wings cut at the joints, washed and pat dry)
  
• 1 cup Wondra flour
  
• 1 teaspoon salt
  
• 1 teaspoon pepper
  
• Neutral oil, as needed for frying
  

For the spicy ginger-soy glaze:

• 1 cup water
  
• 1 cup thin-sliced ginger, peeled
  
• 3 tablespoons soy sauce
  
• 1/2 cup brown sugar
  
• 1/4 cup rice vinegar (or white vinegar)
  
• 2 tablespoons honey or corn syrup
  
• 1 to 2 tablespoons chile flakes or Korean fermented chile
  
• 1 to 2 tablespoons toasted sesame, to serve (optional)
  

1. In a mixing bowl, combine Wondra flour, salt, and pepper. Dredge the prepared and rinsed chicken wings in the flour mixture to get a fine light coat.
2. Heat some cooking oil in a deep fryer or a deep frying pan to about 350° F. Fry chicken wings, in batches if necessary, about 5 min each until cooked through. Remove, and shake any excess flour off and allow to cool.
3. In a small saucepan, add the water, ginger, soy sauce, vinegar, and sugar and bring to boil. Then add the honeyand chile and reduce by half until it has a thick maple syrup-like consistency and set aside.
4. Re-fry the wings until crispy golden-brown, about another 5 to 8 minutes. Drain on frying rack or paper towels. Dredge or brush on the spicy soy ginger glaze. Top with sesame seeds to serve, if desired.