Preparation

Make the chimichurri

• Put the mint, parsley, the 1/2 cup of oil, the lemon juice, and garlic in the bowl of a food processor, and pulse 10 to 15 times to combine, scraping down the bowl as needed, until the herbs reach a semicoarse consistency. Add oil 1 Tbs. at a time to reach your desired consistency. Scrape into a medium bowl, and stir in the pepper flakes. Season to taste with salt and pepper.

Make the wings and sauce

• In a large bowl, combine the onions, garlic, 11/2 tsp. salt, and 1/2 tsp. pepper. Add the wings, and toss to coat. Cover and refrigerate for 11/2 hours. Bring to room temperature before frying.
• In a blender, combine the gochujang, ketchup, sugar, lime juice, and 2 tsp. salt. Blend until smooth.

Fry the wings and serve

• In a large Dutch oven or other heavy-duty pot, heat the oil over medium-high heat to 350°F.
• 将玉米淀粉放入一个大碗中。分4批工作，从腌料中取出翅膀，然后将其扔在玉米淀粉中涂上涂层，轻轻摇动以去除多余的玉米淀粉。小心地将翅膀加入油中，然后炒，偶尔转动，直到完全煮熟和酥脆，约6分钟。用开槽的勺子或蜘蛛撇渣器，将翅膀转移到衬有纸巾的盘子上，然后轻轻地将盐转移到衬里。转移到架子上以保持酥脆，同时炸掉剩余的架子。
• Repeat with remaining wings, removing any brown bits from the oil before frying each batch. Toss the wings with about 1 cup of the sauce to generously coat. Serve with the mint chimichurri and carrots, if you like.