My husband is a fanatic about chicken wings. He has his favorite restaurant that cooks them just so. Up until a few weeks ago, I didn’t make any wings in my kitchen that were as good to him as the ones at his local dive.

That changed when I learned about the newest and greatest fried chicken wings ever—Korean Fried Chicken. They are the crispiest, most wonderful wings tossed in the most delicious flavorful sauce. But be warned, they can be extremely addictive!

The secret to these ultra crispy wings is a very light breading paired with a unique frying method in which the wings are fried twice. First you fry the chicken until light golden brown. Remove the wings from the oil. Let all the oil drain away, and allow the chicken to cool for about 10 minutes. Then fry the wings again until they are a deeper golden brown. This process helps to render out a lot of fat in the skin, creating a crispy skin that won’t get soggy after saucing.

After the wings have cooked, you toss them in a sauce made with lots of garlic, ginger and Korean chili powder. The Korean chili powder has a terrific distinctive taste. You can substitute regular cayenne pepper, but it won’t be the same.

Alternatively, you can also use your favorite buffalo sauce to sauce these wings.