Instructions: 1. Prep the Chicken: Pat the wings dry, season with salt and pepper. In a bowl, whisk eggs. In another, mix potato starch, flour, and baking soda. Dip wings in egg, then coat in the dry mix. Let sit 10-15 mins for the batter to set—this helps the ultra-crispy shell that screams “viral pic-worthy.” 2. First Fry: Heat oil to 350°F (175°C) in a deep pot or fryer. Fry wings in batches for 5-7 mins until light golden. Drain on a rack. (Pro tip: Double-frying is the secret to that shatteringly crisp exterior without sogginess.) 3. Second Fry: Crank oil to 375°F (190°C). Fry again for 3-5 mins until deep golden and super crunchy. Drain. 4. Make the Sauce: While frying, heat oil in a pan over medium. Sauté garlic for 1 min. Add ketchup, rice syrup, gochujang, and vinegar. Simmer 2-3 mins until thick and bubbly. 5. Toss & Serve: Toss hot wings in the sauce until glossy. Sprinkle with sesame seeds and green onions. Serve immediately—pairs killer with cold beer or rice. Total time: About 45 mins prep 45 mins cook. Calories per serving: ~400 (but who’s counting when it’s this good?).

Friday the best day of the week hot in the kitchen though