Servings: 4
This is a Korean classic dish with extraordinary crispy chicken wings glazed in a spicy-sweet Korean sauce. My favourite and go-to chicken wing appetizer for game day, entertaining, and dinner!
Ingredients
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2 quarts of vegetable oil, to fry
4 lbs chicken wings, cut at the bone, wing tips discarded
1/2 c. cornstarch
1 tsp garlic powder
1 3/4 c. water
1 tsp onion powder
1 1/2 c. all-purpose flour
2 tsp baking powder
1/2 tsp salt
Korean Sauce:
4 tbsp Korean chilli paste (gochujang)
4 tbsp granulated sugar
2 tbsp Moore’s Marinade Spicy Mustard Hot Sauce
1 tbsp honey
1/4 c. cold water
1 1/2 tbsp rice vinegar
1 tsp minced garlic
3 tbsp soy sauce
1/2 tbsp sesame seeds
1 bunch green onions, chopped
rice, to serve
small splash sesame oil
HOW TO MAKE KOREAN FRIED CHICKEN WINGS
Step 1: Slice the chicken wings at the joint and discard the hard wingtip.
Step 2: Whisk the flour with the cornstarch, water, garlic powder, onion powder, salt, and baking powder in a large mixing bowl until combined.
Step 3: In a large Dutch oven or pot, heat 2 quarts of vegetable oil to 350 degrees F over medium-high heat.
Step 4: In the meantime, mix 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. Set aside.
Step 5: Into 3 equal portions, split the chicken wings. In the wet flour batter, toss 1/3 of the wings until well coated. Take the wings from the batter and let the excess drip back into the bowl. Add the coated wings to the hot oil and cook for about 9 minutes (I use a timer), increasing the heat to high. Often stir the wings to keep them from sticking. When done, transfer the wings to the prepared cooling rack.
Step 6: Cook the rest of the wings, making sure to first return the oil temperature to 350 degrees.
Step 7: On a paper towel, place the wings to drain the excess oil.
Step 8: Using kitchen tongs or pastry brush, coat the wings with the sauce. Sprinkle with sesame seeds and diced green onions. If desired, serve the Korean fried chicken wings with cooked rice. Enjoy!
Ingredients
- 2 quarts of vegetable oil, to fry
- 4 lbs chicken wings, cut at the bone, wing tips discarded
- 1/2 c. cornstarch
- 1 tsp garlic powder
- 1 3/4 c. water
- 1 tsp onion powder
- 1 1/2 c. all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- Korean Sauce:
- 4 tbsp Korean chilli paste (gochujang)
- 4 tbsp granulated sugar
- 2 tbsp Moore's Marinade Spicy Mustard Hot Sauce
- 1 tbsp honey
- 1/4 c. cold water
- 1 1/2 tbsp rice vinegar
- 1 tsp minced garlic
- 3 tbsp soy sauce
- 1/2 tbsp sesame seeds
- 1 bunch green onions, chopped
- rice, to serve
- small splash sesame oil
Instructions
Step 1: Slice the chicken wings at the joint and discard the hard wingtip.
Step 2: Whisk the flour with the cornstarch, water, garlic powder, onion powder, salt, and baking powder in a large mixing bowl until combined.
Step 3: In a large Dutch oven or pot, heat 2 quarts of vegetable oil to 350 degrees F over medium-high heat.
Step 4: In the meantime, mix 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. Set aside.
Step 5: Into 3 equal portions, split the chicken wings. In the wet flour batter, toss 1/3 of the wings until well coated. Take the wings from the batter and let the excess drip back into the bowl. Add the coated wings to the hot oil and cook for about 9 minutes (I use a timer), increasing the heat to high. Often stir the wings to keep them from sticking. When done, transfer the wings to the prepared cooling rack.
Step 6: Cook the rest of the wings, making sure to first return the oil temperature to 350 degrees.
Step 7: On a paper towel, place the wings to drain the excess oil.
Step 8: Using kitchen tongs or pastry brush, coat the wings with the sauce. Sprinkle with sesame seeds and diced green onions. If desired, serve the Korean fried chicken wings with cooked rice. Enjoy!
