1 stick (8 tablespoons) unsalted butter
6 tablespoons Korean apple vinegar (sagwa-shikcho) or rice vinegar
6 tablespoons Korean chile paste (gochujang)
1 teaspoon Korean chile flakes (gochugaru)
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons kosher salt or sea salt
1 teaspoon baking powder
1/2 teaspoon freshly ground black pepper
3 pounds (24 to 26 pieces) chicken drumettes and wingettes or flats (see Cook's Note)
3/4 cup (90 grams) potato starch
Vegetable oil, for frying
This is my version of Buffalo wings, tossed in a Korean-style hot sauce. If you can't find precut "party wings," get regular wings, cut off and discard the tips, and separate the wings at the main joint. Wings can vary quite a bit in size, but 3 pounds of average wings will give you a total of 24 to 26 drumettes and wingettes.
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