SPICY KOREAN FRIED CHICKEN WINGS

APP, ENTREE, SIDE DISH, DESSERT?
Entree
RELATED DISHES
Lentil Cucumber Salad, Smashed Potato Salad
FEEDS HOW MANY?
6
TIME COMMITMENT?
~3 hours
FAST, WEEKNIGHT, WEEKEND?
Weekend
STAIRMETER?
Don’t be freaked out by the ingredient list, there are a lot of things but they’re easy to find
EQUIPMENT NEEDED?
Deep fryer (but not necessary), brush (because you don’t want to drown the wings)
WHO I MADE IT FOR?
I’ve made this a few times. Most recently, 5/30/15: Ashley, Kelsey, Pat, Pavs, Mike (Liz didn’t eat)–it took forever to fry everything which was frustrating. Then my deep fryer was being obnoxious. Next time I’ll definitely give myself more time. The sauce is the star of the show, so the breading is not impressive. I haven’t had any issue finding gochugang at my local grocery market in the Asian isle.

Adapted from these two recipes: here and here.

INGREDIENTS
Chicken wings (~3 lbs, ~40 wings)
Flour (2 cups)
Corn starch (2 tablespoons)
Cold water (2.5 cups)
Gochugang (Korean Chile Paste, 1/2 cup)
Garlic (9 cloves, minced, I am addicted to garlic, you can use less)
Ginger (3 tablespoons, minced)
Soy sauce/Tamari (3 tablespoons)
Rice wine vinegar (2 tablespoons)
Dark brown sugar (2 tablespoons)
Honey (2 tablespoons)
Sesame oil (1 tablespoon)
Scallions (2-3 sliced for sauce, 4-5 sliced for garnish)
Sesame seeds (optional, for garnish)
Vegetable oil (for frying)

DIRECTIONS

  1. Heat oil to 300 F in deep fryer or pot (prepare to have a messy stovetop by the end).
  2. Combine gochugang, garlic, ginger, soy sauce, rice wine vinegar, dark brown sugar, honey, sesame oil, and scallions for sauce. Mix well.
  3. Combine flour and corn starch. Add water and mix until consistent paste.
  4. Take chicken wings, dip in flour mixture. Add to oil and fry for about 5 mins. Do this in batches making sure not to crowd the chicken. Allow chicken to rest on paper towels.
  5. While chicken is resting, heat oil to 375 F. Fry again (yum!) for about 5 mins. Transfer wings to paper towels.
  6. Soon after the second fry, dip brush in sauce and brush wings. Garnish with scallions and/or sesame seeds. Serve immediately.

BOTTOM LINE: These wings are worth the commitment. Give yourself way more time than you think you need.

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