Korean Chicken Wings

Kathleen Ragual, Class of 1977

• 4 lbs chicken wings
• 2 tsp salt

Salt chicken then roll in flour. Deep fry chicken wings and put hot chicken in sauce and lift out right away.

Sauce:

• 1/2 cup shoyu
• 6 Tbsp sugar
• 2-1/2 Tbsp sesame seeds
• 1 clove garlic, minced
• 1 stalk green onion, minced
• Dash of Tabasco sauce or 1 chili pepper