Korean Fried Chicken Wings

"Before anyone points out that my last book was on healthy eating and I now have Korean fried chicken on the menu,...
Contributor
Korean Fried Chicken Wings
A Bird in the Hand/Laura Edwards
Korean Fried Chicken Wings

"Before anyone points out that my last book was on healthy eating and I now have Korean fried chicken on the menu, I’m not suggesting you eat this every day. I don’t even eat it once a month. But when I do, I bloody love it. Hot, sweet, dark, messy, and wickedly good. I am not a fan of deep-frying—I get the children to stand by with a fire blanket when the fat gets to that rolling stage—but sometimes it is worth the effort (and I did try various “oven-baked” versions to make life easier for you, but they didn’t cut the mustard). This is Friday night food, but it’s not for cooking when you’re in a hurry. Best if two of you can share the deep-frying duties. Get the beers in, guys." - Diana Henry, author of A Bird in the Hand: Chicken Recipes for Every Day and Every Mood

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4
Servings
257
Calories Per Serving
Deliver Ingredients

Ingredients

For the Sauce

  • garlic cloves, grated
  • 1-inch piece ginger root, peeled and grated
  • 4 1/2  Tablespoons  Korean chili paste (gochujang)
  • 2  Tablespoons  dark soy sauce
  • 1  Tablespoon  rice vinegar
  • 3  Tablespoons  soft dark brown sugar
  • 1  Tablespoon  fish sauce
  • 1  Teaspoon  sesame oil

For the Chicken

  • 2/3  Cups  all-purpose flour
  • 1/4  Cup  rice flour
  • chicken wings, tips removed if you prefer (3 pounds and 5 ounces total)
  • Vegetable oil, for deep-frying
  • Sesame seeds, to scatter
  • scallions, minced

Directions

For the Sauce

Put everything for the sauce into a saucepan over low heat and heat gently, stirring a little to help the sugar dissolve. Bring to a boil, then reduce the heat and simmer for 5 minutes. It should be quite thick.

For the Chicken

Mix the all-purpose flour and rice flour together in a bowl. Toss the chicken wings in this and shake off the excess. Add about
 3 inches of oil to a deep pan and heat to 325 degrees F. Add a batch of chicken wings (cook the chicken in 3 batches so as not to overcrowd the pan
 — if you do, the temperature of the oil drops immediately) and cook these for 6 minutes at this temperature (keep an eye on the temperature and reduce the heat or pull the pan off of the heat for a little while if necessary). As each batch is done, transfer to a metal rack set over layers of paper towels.

Now heat the oil to 350 degrees F. Put the wings back into the oil (again in 3 batches) and cook them for another 5 minutes. Transfer them again to the rack and let the excess oil drip off onto the paper towels. Paint them all over with the sauce, put them on a plate, and scatter them with the sesame seeds and scallions. Serve the rest of the sauce on the side.

Nutritional Facts

Total Fat
4g
6%
Sugar
7g
8%
Cholesterol
1mg
0%
Carbohydrate, by difference
49g
38%
Protein
6g
13%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
27mg
3%
Choline, total
7mg
2%
Fiber, total dietary
2g
8%
Folate, total
71µg
18%
Iron, Fe
2mg
11%
Magnesium, Mg
18mg
6%
Niacin
2mg
14%
Phosphorus, P
66mg
9%
Selenium, Se
13µg
24%
Sodium, Na
588mg
39%
Water
16g
1%

Fried Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Fried Chicken Cooking Tip

Wash everything that chicken touches with soap and hot water.