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Game day recipes: Easy appetizers and desserts

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Korean fried chicken wings coated with super-fine Wondra flour and deep fried twice to make a crispy skin. A ginger goy glaze and toasted sesame seeds complete the delicious flavor of these wings.
The Ravenous Couple
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10 of 30

Korean fried chicken wings with ginger soy glaze

By Hong Pham and Kim Dao, The Ravenous Couple  
Adapted from Cooking Korean Food with Maangchi

2-3 lbs. chicken wings (tips discarded, and wings cut at the joints-washed and pat dry)
1 cup of Wondra flour
1 teaspoon salt
1 teaspoon pepper

Soy Ginger Glaze

1 cup water
1 cup thinly sliced ginger
3 tablespoons soy sauce
1/2 cup brown sugar
1/4 cup vinegar
2 tablespoon honey or corn syrup
1-2 tablespoons Korean fermented chile or rooster brand garlic chile or red pepper flakes (adjust according to your tastes)
1/4 cup toasted sesame seeds (optional)

1. First prep the chicken wings, wash, and pat dry with paper towel. In a mixing bowl, combine about 1 cup of Wondra flour, salt, and pepper. Dredge the chicken wings in the flour mixture to get a fine light coat.

2. Heat some cooking oil in a deep fryer or a deep frying pan to about 350 degrees F. Fry chicken wings, in batches if necessary, about 5 minutes. Remove, and shake any excess flour/grit off and allow to cool.

3. Now in a small saucepan, add the water, ginger, soy sauce, vinegar, chile, sugar and bring to boil. Then add the honey/corn syrup and reduce by half and it will be a thick maple syrup like consistency and set aside.

4. Re-fry the wings until crispy golden brown, about another 5-8 minutes. Drain on frying rack or paper towels. Dredge or brush on the soy ginger glaze. We also like to finish with some toasted sesame on top.

Click here to read the full Stir It Up! blog post

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