For the Chicken:

• 2 lbs chicken wings and drumettes
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 1/2 teaspoons cayenne pepper (adjust for spice level)

For the Wet Batter:

• 1/2 cup potato starch
• 1/4 cup all-purpose flour
• 1 egg
• 1/2 teaspoon baking powder
• 1/2 cup cold club soda (or water)

For the Dry Batter:

• 3/4 cup potato starch
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon chicken bouillon powder
• 1/2 teaspoon cayenne pepper

For Frying:

• Peanut, canola, or vegetable oil (for deep frying)

For the Yangnyeom Sauce:

• 2 tablespoons extra spicy gochujang (Korean chili paste)
• 1 tablespoon ketchup
• 2 tablespoons rice syrup (or corn syrup)
• 2 tablespoons water
• 1 tablespoon soy sauce
• 1 1/2 tablespoons brown sugar
• 1 tablespoon plum vinegar (or rice vinegar)
• 1 teaspoon gochugaru (Korean chili flakes)
• 2 garlic cloves, minced
• 1 teaspoon neutral oil (canola or vegetable oil)

For Garnish & Serving:

• 1 tablespoon sesame seeds
• 1 green onion, chopped
• Pickled radish (for serving)
• Cabbage salad with Kewpie mayo dressing