Korean Chicken Wings

These were fantastic and they take a fraction of the time that the other chicken wings that I like take.  Perfect for a week night dinner.

• 1 1/2 lb. chicken wingettes and drumettes, patted dry
• 1/2 c. flour
• 1/2 c. cornstarch
• kosher salt
• Freshly ground pepper
• vegetable oil
• 1/4 c. ketchup
• 1/4 c. sriracha
• 2 tbsp. honey
• 1 tsp. lemon juice
• Toasted sesame seeds, for garnishing

1. Whisk together flour and cornstarch in a medium bowl. Season mixture with salt and pepper. Dredge each chicken piece in the flour-cornstarch mixture until evenly coated.
2. Pour about 1 1/2” vegetable oil into a large, deep skillet or shallow pot. Heat over medium heat until the oil reaches about 350 degrees F, or until the oil is shimmering. (If a splash of water sizzles when you flick it into the pan, it’s ready.)
3. Working in batches, add 3-4 chicken pieces to the hot oil using tongs. Do not crowd the pan, or the oil will cool! Cook until golden brown on one side, about 3-4 minutes, then flip and cook until the second side is golden and the chicken is cooked through, 3-4 more minutes. Place the fried chicken on a cooling rack lined with paper towels. Repeat the remaining chicken.
4. In a medium bowl, whisk together ketchup, sriracha, honey and lemon juice until smooth. Toss cooked wings in the sauce. Garnish with toasted sesame seeds. Serve warm or at room temperature.