Executive chef Andy Choi of Cherry in New York City puts his own spin on chicken wings by creating a spicy sauce made with red pepper paste and bacon fat drippings.
Purée all sauce ingredients together in a blender until they form a smooth, thick liquid.
Heat oil filled half way in a deep, heavy, 4-quart pot to 300 degrees (test with an oil thermometer).
Mix the water with 1 cup of the rice flour and whisk vigorously. Add the salt and pepper and set aside. Take the remaining ½ cup of rice flour and coat the chicken wings evenly. Coat the wings thoroughly in the water and rice flour mixture. Carefully place the wings into the hot oil using metal tongs. Cook for 8-10 minutes, stirring occasionally. Remove the wings and drain on a cooking rack over paper towels and let sit for 1 hour.
Increase the oil heat to 350 degrees. Re-coat the chicken wings in flour and water mixture and fry for 5 minutes until super crispy. Put wings into a large mixing bowl and toss with 1 cup of sauce. Sprinkle with sesame seeds and sliced scallion to garnish.