Chicken Wings with Korean Chile

When it comes to wings, I truly believe you have to deep-fry them. You can bake them, of course, but I love wings because they include my favorite part of the chicken, what I refer to as the forearm, and it’s deep-frying that gets the end of the wing crispy, sticky, and perfect. The other amazing thing about the wing is that flavorful, tender piece of flesh in between the radius and the ulna (the two thin parallel bones in the flat joint); frying enhances this, too, as the section’s fat hel