I had a great time making Korean chicken wings for Valentine’s Day dinner this year. We moved away from the DC area last summer, so we miss our dear Bon Chon Chicken very much! Cooks Illustrated published a recipe for do-it-yourself Korean fried chicken and I finally set aside time to try it. And it does take a bit of time… It is fun to do and of course, the recipe is well-written with very helpful notes. I learned a lot – we like our food spicier than most, so next time I will definitely use more gochujang and less sugar. (the sauce ended up rather sweet to my taste, and it’s possible that also has something to do with the high altitude of our Colorado home, about 6200 feet) I will say that the whole house smelled like fried chicken for a couple days, so, maybe I’ll do it in the spring next time (open windows!). Oh, yes – I did some wings (for me) and some strips for B who does not eat chicken on the bone.