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1
Special equipment: a deep fryer or large heavy pot
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2
For the wings: In a bowl, combine the chili powder, granulated garlic, paprika, pepper and salt.
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3
Pat the wings dry with paper towels.
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4
Add the wings to the bowl with the spice mixture and toss to coat.
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5
Let sit for a few minutes.
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6
For the glaze: Heat the olive oil over medium heat in a saucepan.
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7
Add the garlic and ginger and cook for 1 minute.
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8
Add the soy sauce, brown sugar, crushed red pepper flakes and 1/4 cup water and stir until the sugar is dissolved.
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9
In a small bowl, mix together the cornstarch and 2 tablespoons water until smooth.
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10
Stir the cornstarch mixture into the sauce and simmer until thickened.
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11
Turn off the heat.
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12
Preheat a deep fryer filled with peanut oil to 350 degrees F, or fill a large heavy pot with 3 to 4 inches of peanut oil and heat to 350 degrees F.
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13
In a large bowl, combine the cornstarch and flour and stir.
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14
Add the seasoned wings and toss to lightly coat.
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15
Shake off any excess and fry the wings in batches until golden brown and cooked through, about 6 minutes.
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16
Drain the wings on paper towels to soak up any extra oil.
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17
Put the wings in a large bowl, pour the glaze over the top and toss to coat.
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18
Transfer the wings to a serving plate and sprinkle with the black and white sesame seeds and scallions.
