Korean Fried Chicken Wings

Korean Fried Chicken Wings

A Delicious Recipe for Korean-Style Crispy Chicken Wings

Print Recipe Pinner la recette

4.84/5 (31)

Prep Time: 30

Cook Time: 30

Total Time: 1

Course: Appetizers

Cuisine: Korean

Servings: Wings

Calories: 567kcal

Author: Marc Winer

Ingredients

24 chicken wings

Frying batter

60 g cornstarch use potato starch if available
120 g of rice or wheat flour
2 eggs
180 g cold sparkling water
2 teaspoons of garlic powder
1 pinch of salt
1 pinch of pepper

Sauce

6 cloves minced garlic
1.5 tablespoon of gochujang
1.5 tablespoon light soy sauce
2.5 tablespoons of honey
1.5 tablespoon of butter

US Customary - Metric

Procédé

In a large bowl, mix the batter
60 g cornstarch, 120 g of rice or wheat flour, 2 eggs, 180 g cold sparkling water, 2 teaspoons of garlic powder, 1 pinch of salt, 1 pinch of pepper
Mix with the chicken (knead with hands) and let rest for 5 minutes.
24 chicken wings
In a pot, add oil for frying. Once the oil reaches 340 degrees fahrenheiht , add the chicken wings and fry for 4-5 minutes or until the chicken is lightly golden and crispy.
Reheat the oil to 375 degrees fahrenheit, fry the chicken wings a second time until” well browned
In a saucepan over medium-high heat, add the sauce ingredients
6 cloves minced garlic, 1.5 tablespoon of gochujang, 1.5 tablespoon light soy sauce, 2.5 tablespoons of honey, 1.5 tablespoon of butter
Stir until thickened
Mix the chicken wings with the sauce in a large bowl

Notes

Why Is It Fried Twice?
The first frying is done at a lower temperature and essentially starts to melt the fat from the skin while partially cooking the chicken. The second frying is what fully cooks the chicken and makes the coating ultra-crispy

Nutrition

As-tu réalisé cette recette ?Tague @marcwiner sur Instagram !