Korean fried chicken wings have a characteristic thin, crispy, crunchy coating, in comparison to American style chicken with a thick, craggly coating. Here, I achieved this by coating them in a layer of cornflour rather than a batter. Korean wings are also often fried twice, but I only fried mine once.
These wings are the perfect balance of sweet and spicy, cooled down by this herby sesame buttermilk dressing. The cucumber salad is my version of Oi Muchim, a spicy Korean salad. To tone down the heat, I added less spice and more sesame. I also served this with some crunchy kimchi slaw, the recipe for which you can find here.