Japanese Tebasaki Wings

Instructions

1. Pat wings completely dry with paper towels. Season generously with salt.
2. Heat beef tallow/avocado oil in a heavy-bottomed pot to 350°F.
3. First fry: Cook wings in batches for 7-8 minutes. Don't overcrowd the pot. Remove and rest on a wire rack for 5 minutes.
4. While wings rest, make sauce: Combine teriyaki sauce, white pepper, gochugaru, crushed peppercorns, and sesame oil in a microwave-safe bowl. Warm slightly (15-20 seconds) and whisk well.
5. Second fry: Return wings to 350°F oil for 4-5 minutes until golden brown and crispy.
6. Immediately toss hot wings with sauce in 2 batches to ensure even coating.
7. Plate and sprinkle with additional gochugaru for color if desired. Serve hot.

Note: For extra thick sauce, reduce in a saucepan over medium-low heat until desired consistency, or whisk in 2 teaspoons cornstarch mixed with 2 teaspoons cold water while sauce is warm.