Servings: 4
This is a classic chicken recipe with extra crispy wings coated in spicy-sweet Korean sauce glaze. A winner appetizer perfect for game days!
Ingredients
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4 lbs chicken wings, cut at the bone, wing tips discarded
1 1/2 c. all-purpose flour
1/2 c. cornstarch
1 3/4 c. water
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
2 tsp baking powder
2 quarts of vegetable oil, to fry
Korean Sauce:
4 tbsp granulated sugar
4 tbsp Korean chilli paste (gochujang)
2 tbsp Moore’s Marinade Spicy Mustard Hot Sauce
3 tbsp soy sauce
small splash sesame oil
1 tbsp honey
1 1/2 tbsp rice vinegar
1/4 c. cold water
1 tsp minced garlic
1 bunch green onions, chopped
1/2 tbsp sesame seeds
rice, to serve
HOW TO MAKE KOREAN FRIED CHICKEN WINGS
Step 1: Slice the chicken wings at joint and discard the hard wingtip.
Step 2: Place the flour, cornstarch, water, garlic powder, onion powder, salt, and baking powder in a large mixing bowl. Mix well until combined.
Step 3: In a large Dutch oven or pot, heat 2-quarts vegetable oil to 350 degrees F over medium-high heat. You can use a meat thermometer to check the temperature of the oil.
Step 4: In the meantime, whisk the sugar, Korean chilli paste, Moore’s Marinade Spicy Mustard Hot Sauce, soy sauce, a little splash of sesame oil, honey, rice vinegar, cold water, and minced garlic in a large mixing bowl to make the sauce. Keep this aside. Then, dice the green onions and set them aside.
Step 5: Into 3 equal parts, split the chicken wings. In the wet flour batter, coat the wings. Take them out of the batter using tongs a piece at a time. Let the excess batter drip down the bowl. Add the coated chicken wing to the hot oil and set to cook for 9 minutes. Adjust the heat to high and cook the wings, stirring often so they will not stick to each other. When done, transfer the cooked wings to the prepared cooling rack.
Step 6: Allow the oil to come back to 350 degrees and fry the rest of the wings in two batches.
Step 7: Bring the oil temperature back to 375 degrees F and very carefully place all the cooked wings back to the hot oil and cook for about 9 minutes, stirring often until deep golden brown and crispy.
Step 8: On a paper towel, transfer the wings and let the excess oil drain for about 2 minutes.
Step 9: Using kitchen tongs or a pastry brush, coat the wings in sauce. Garnish with some sesame seeds and diced green onions. If desired, serve the Korean Wings with cooked rice. Enjoy!
Ingredients
- 4 lbs chicken wings, cut at the bone, wing tips discarded
- 1 1/2 c. all-purpose flour
- 1/2 c. cornstarch
- 1 3/4 c. water
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 2 tsp baking powder
- 2 quarts of vegetable oil, to fry
- Korean Sauce:
- 4 tbsp granulated sugar
- 4 tbsp Korean chilli paste (gochujang)
- 2 tbsp Moore's Marinade Spicy Mustard Hot Sauce
- 3 tbsp soy sauce
- small splash sesame oil
- 1 tbsp honey
- 1 1/2 tbsp rice vinegar
- 1/4 c. cold water
- 1 tsp minced garlic
- 1 bunch green onions, chopped
- 1/2 tbsp sesame seeds
- rice, to serve
Instructions
Step 1: Slice the chicken wings at joint and discard the hard wingtip.
Step 2: Place the flour, cornstarch, water, garlic powder, onion powder, salt, and baking powder in a large mixing bowl. Mix well until combined.
Step 3: In a large Dutch oven or pot, heat 2-quarts vegetable oil to 350 degrees F over medium-high heat. You can use a meat thermometer to check the temperature of the oil.
Step 4: In the meantime, whisk the sugar, Korean chilli paste, Moore's Marinade Spicy Mustard Hot Sauce, soy sauce, a little splash of sesame oil, honey, rice vinegar, cold water, and minced garlic in a large mixing bowl to make the sauce. Keep this aside. Then, dice the green onions and set them aside.
Step 5: Into 3 equal parts, split the chicken wings. In the wet flour batter, coat the wings. Take them out of the batter using tongs a piece at a time. Let the excess batter drip down the bowl. Add the coated chicken wing to the hot oil and set to cook for 9 minutes. Adjust the heat to high and cook the wings, stirring often so they will not stick to each other. When done, transfer the cooked wings to the prepared cooling rack.
Step 6: Allow the oil to come back to 350 degrees and fry the rest of the wings in two batches.
Step 7: Bring the oil temperature back to 375 degrees F and very carefully place all the cooked wings back to the hot oil and cook for about 9 minutes, stirring often until deep golden brown and crispy.
Step 8: On a paper towel, transfer the wings and let the excess oil drain for about 2 minutes.
Step 9: Using kitchen tongs or a pastry brush, coat the wings in sauce. Garnish with some sesame seeds and diced green onions. If desired, serve the Korean Wings with cooked rice. Enjoy!
