Steps

1. First, make cuts at the joints of the 8 chicken wings and cut them into two pieces. [The key here!] If the joints are difficult to cut, bending them in the opposite direction once will make their position easier to find.
   🕒 01:56
2. For the chicken wings with meat attached, place them skin-side down and make one cut between the two bones. [The key here!] Making cuts along the bones makes them easier to eat.
   🕒 02:12
3. After that, make another cut between the bones to help the flavor penetrate and cook evenly. [The key here!] These cuts will allow the flavor to soak in more easily and improve the cooking.
   🕒 02:40
4. Place the prepared 8 chicken wings in a plastic bag, add 1 tbsp Gochujang, 1/2 tbsp Ketchup, 1/2 tsp Chicken Bouillon Powder, 2 pinches Salt, 1 tbsp Cooking Sake (Rice Wine), 1/2 tsp Grated Ginger, and 1/2 tsp Grated Garlic. Mix well by kneading. [The key here!] If you want it spicier, add about 1 tsp of Doubanjiang (Spicy Bean Paste).
   🕒 03:15
5. Completely remove the air from the plastic bag, tie it shut, place it on a tray, and let it marinate for about 30 minutes. [The key here!] If you have time, marinating for an hour will allow the flavors to penetrate even more.
   🕒 03:41
6. Place the leftover chicken wing tips (cut sections from preparing spicy chicken) in a bowl, pour hot water over them to remove any gaminess, and drain. [The key here!] Pouring hot water removes blood, dirt, and gaminess from the meat.
   🕒 04:20
7. Add the blanched chicken wing tips and 400ml Water to a pot, bring to a boil over medium-low heat, and simmer for 5 minutes.
   🕒 04:55
8. Add 1/4 tsp Salt and 1/4 tsp Soy Sauce to the pot to season, then turn off the heat.
   🕒 05:22
9. For the finishing touch, add 1 tsp Sesame Oil, black pepper (to taste), and scallion (to taste), mix well, and the soup is complete.
   🕒 05:40
10. To the plastic bag containing the marinated chicken wings, add 1.5 tbsp Potato Starch and 1.5 tbsp Cake Flour. Knead thoroughly to coat everything with the batter. [The key here!] Combining cake flour and potato starch will result in a crispy and juicy finish.
    🕒 06:03
11. Pour about 1 cm of Frying Oil into the bottom of a frying pan and heat to 160°C (320°F). [The key here!] When you insert chopsticks, slowly rising fine bubbles indicate the correct temperature.
    🕒 06:23
12. Place the chicken wings skin-side down in the frying pan and fry over medium to medium-low heat for about 1.5 minutes.
    🕒 06:58
13. Flip and fry for another 1.5 minutes.
    🕒 07:25
14. Flip back and fry for 1 minute. [The key here!] Allowing them to touch the air once before frying creates a double-frying effect, resulting in a crispier finish.
    🕒 07:37
15. Flip again, slightly increase the heat to high, and fry for about 30 seconds per side, flipping as needed, until crispy. [The key here!] Frying at high heat at the end creates a very crispy texture.
    🕒 08:02
16. Once fried, turn off the heat, remove from the oil, and let drain for about 3 minutes.
    🕒 08:25