Dakgangjeong

Method

1. Rinse the chicken wings and pat them completely dry with paper towels to ensure a crisp finish.
2. In a bowl, whisk together the gochujang, erythritol, and minced garlic until a smooth, glossy sauce forms.
3. Heat oil in a deep pan or wok over high heat and fry the chicken wings for approximately 1 minute, turning once, until cooked through and golden.
4. Remove the wings from the oil and drain briefly on paper towels to eliminate excess grease.
5. Toss the hot chicken wings in the gochujang sauce, coating each piece thoroughly so the sauce clings and caramelizes slightly from the residual heat.
6. Transfer the glazed wings to a serving plate and finish with an even sprinkle of sesame seeds.