Korean Chicken Wings

By carvalhohm

Ingredients

• 1/2 cup peanut oil
• 1/2 cup michiu rice wine
• 3 1/2 teaspoons soy sauce
• 1 1/4 teaspoons kosher salt
• 1 teaspoon toasted sesame oil
• 1 scant teaspoon (3 grams) monosodium glutamate (MSG), optional
• 1/2 teaspoon granulated sugar
• 2 pounds chicken wings
• 1 About 1 quart vegetable oil, for frying
• 1/4 cup potato starch
• 1/4 cup Wondra quick-mixing flour

Details

Adapted from chow.com

Preparation

Step 1

Place peanut oil, rice wine, soy sauce, salt, sesame oil, MSG (if using), and sugar in large bowl and whisk to combine. Stir until salt and sugar have completely dissolved.

Place chicken wings in marinade, toss to coat evenly, cover, and refrigerate for 30 minutes.

When wings are done marinating, pour vegetable oil into Dutch oven or large, heavy-bottomed pot (oil should be at least 3 to 4 inches deep). Heat over medium-high heat until oil reaches 350° on deep-frying/candy thermometer. Meanwhile, line baking sheet with paper towels or fit it with wire cooling rack and set aside.

Combine potato starch and Wondra in large bowl. Remove 5 to 7 wings from marinade and place them in the Wondra mixture. Toss to coat them with thin layer.

Fry chicken wings in oil, adjusting heat as needed to maintain temperature of 350°, until wings are cooked through and golden brown, about 7 minutes. Remove to prepared baking sheet to drain, about 3 minutes. Repeat, working in batches, with remaining wings. Serve immediately with your favorite Korean-style wing sauce.