Korean fried chicken wings
ANTI-CHEF · ♥ 1K likes · 11.9K views · 7 min video
Read about wings in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 lb chicken wings
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp baking powder
- 1 tbsp ginger
- ½ cup cornstarch
- 3 tbsp butter
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tbsp ketchup
Separate the chicken wings and pat them dry with a paper towel.
Salt rub and cornstarch coating
Combine salt, black pepper, garlic powder and baking powder into a salt rub. Rub grated ginger over the wings, then the salt rub, and mix.
Fry the wings twice for extra crispiness. Set a plate with paper towel beside the stove.
- oil
Heat the oil to 375F and add the wings; bubbles surrounding the chicken show the oil is ready. Fry 15 minutes, stirring occasionally so they cook on all sides. Remove.
Raise the oil to 400F and fry the wings again 7 to 8 minutes. Put them in a large bowl and set aside.
- chili flakes
- 3 cloves garlic
- 1 tbsp fresh ginger
For the sauce, cook butter, chili flakes, minced garlic and minced ginger for about two minutes.
Making the gochujang sauce
- ¼ cup gochujang
- ¼ cup honey
Add the gochujang, honey, soy sauce, rice vinegar and ketchup and stir until bubbly.
Pour the sauce over the wings and coat them completely, mixing with a spatula.
Coating the wings and tasting