Korean-Style Kimchi Chicken Wings

From: Chef James Liles, Publik Draft House, Atlanta.

Kimchi Wings and Marinade:
5 lb. chicken wings
1 Tbsp. ginger, minced
1 Tbsp. Gochujang (red pepper paste)
1/8 cup toasted sesame oil
1/8 cup fish sauce
¼ cup soy sauce
1/8 cup lime juice
1 Tbsp. sugar

Sauce:
½ cup Gochujang paste
1/3 cup rice wine vinegar
¼ cup soy sauce
¼ cup fish sauce
1 Tbsp. sesame oil
3 tsp. sriracha
¼ cup water

Mix ingredients for wings and marinade, then bake wings in a 350°F oven for 10 minutes. Store in refrigerator overnight. This step is not necessary, but it allows flavors to meld.

For sauce, mix all ingredients and set aside.

Deep-fry wings in 375°F oil for 3 to 4 minutes. In a bowl, mix wings with sauce. Use the sauce to desired coating level. Serve on plate with sesame seeds sprinkled on top.