Tebasaki

Method

1. 1 Marinate the chicken wings with coarse salt, garlic powder, and half a crushed peppercorn for 1 hour.
2. 2 This version is seasoned dry with pepper and salt, not dipped in sweet sauce, so the crust stays crispy longer.
3. 3 Pat dry thoroughly, then coat with a very thin layer of cornstarch.
4. 4 Fry in oil at 160 degrees for 9 minutes until the meat is cooked through to the bone, then remove and let cool for 5 minutes.
5. 5 Fry again at 195 degrees for 2 minutes until the crust is crispy and the skin shrinks.
6. 6 Mix immediately with the remaining pepper, gochugaru, and roasted sesame seeds, then squeeze in some lemon juice.

With an appliance

• Air fryer 40 min

  Replace steps 4 and 5: spray oil evenly, then heat in a hot air boiler at 190 degrees for 20 minutes and at 205 degrees for 4 minutes.