Korean fried chicken wings(Read article summary)
These double-fried chicken wings render out the fat and results in an ultra crispy skin. A delicious ginger soy glaze and a sprinkling of sesame seeds are perfect finishing touches.
The Ravenous Couple
Southern California is a huge ethnic melting pot/salad bowl with large ethnic groups such as Vietnamese, Koreans, Chinese, Thai, Philipinos, and Latinos â€“ and each group has made itâ€™s mark on the culinary landscape. One such culinary notch is Korean fried chicken wings.
While fried chicken may be something Americanâ€™s consider their own, the Korean style is also extremely delicious. Their method of a very lightly battered and double fried chicken wing renders out the fat and results in an ultra crispy and delicious wing. Add to that a variety of glazes such as ginger soy and spicy glaze, itâ€™s no wonder Korean fried chicken joints are popping up all over the West and East Coasts.
We donâ€™t deep fry very often but we had access to a deep fryer and had to make our version of Korean fried chicken wings for a birthday party. We adaptedÂ Maangchiâ€™s Sweet and Crispy Fried Chicken to make it similar to the ones weâ€™ve had here in Los Angeles. The Korean chicken wings at Kyochan or Bon Chan have a very thin crust and so instead of using your typical flour and egg batter, we used Wondra flour which is a super fine flour â€“ great for crispying things up â€“ a tip we got from Chef Eric Ripert on his cooking show, Avec Eric.
Korean Fried Chicken Wings with Ginger Soy Glaze
Â (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:
Â 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)
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.
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.
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.
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.