Directions

1. Combine the wings, one tablespoon Cattleman’s Grill Lone Star Brisket Rub and one tablespoon fresh ginger in a mixing bowl. Toss well to coat the wings evenly. Cover the bowl with a towel and transfer to the refrigerator. Let sit 8 hours to overnight.
   
2. Place a Lodge 7 Quart Dutch Oven on the base/burner of a Bayou Classic gas burner/turkey fryer. Add about one gallon of frying oil to the dutch oven. Bring the oil temperature up to 300ºF.
3. Combine the cornstarch and baking soda in a large bowl and whisk to combine. Add the wings to the bowl and toss to coat in the dredge.
   
4. Place the wings in a Lodge Frying Basket. Carefully lower the basket into the hot oil. The temperature will drop when you add the wings. Increase the flame on the burner to maintain a 275ºF-300ºF oil temperature.
   
5. Fry the wings until cooked through (165ºF internal), about 9 minutes. Remove the fry basket full of wings from the oil and set aside (on the lip of the dutch oven or over a sheet pan).
   
6. Increase the flame on the burner and bring the oil temperature up to 375ºF, then adjust the flame to maintain 375ºF.
   
7. While the oil comes up to temperature, you can make the sauce (on the stove top or in a grill, but don’t leave your oil unattended).
   
8. Over medium heat, add the Colonial Chile Oil to a Lodge 10” Steel Skillet. When the oil is hot, add the garlic and fry until it begins to brown slightly, about 1-2 minutes. Add the kimchi and cook briefly (one minute), then add the remaining ingredients. Bring to a simmer. Cook to thicken slightly, then turn off the heat. Place a lid on the skillet to keep warm.
   
9. For the second fry, return the basket full of wings to the frying oil, slowly and carefully. The oil is hotter now, so you’ll get a more dramatic reaction from the oil. Careful not to overflow the dutch oven.
   
10. The temperature of the oil will likely drop to 350ºF initially. Increase the flame as needed to maintain an oil temperature of 350ºF-375ºF. Fry until dark golden brown, about 3 minutes.
    
11. Remove the fry basket from the oil and the wings from the fry basket. Place them in a large sized mixing bowl and pour the warm sauce over the top. Toss to coat the wings. Serve topped with sesame seeds and thin sliced green onions.