Korean Fried Chicken Wings

By stancec44

Double-frying is the secret to achieving the delicate, crackly crust that is the hallmark of this popular Korean specialty. Soy sauce, gojujang (Korean chile paste), and honey work in tandem for a sweet-sour-salty-spicy-perfect wing.

Ingredients

• Canola oil, for frying
• 5 cloves garlic
• 1 (1 1/2-inch) piece ginger, peeled
• 3 tbsp. soy sauce
• 3 tbsp. gojujang (Korean chile paste)
• 1 1⁄2 tbsp. rice vinegar
• 1 tbsp. Asian sesame oil
• 1 tbsp. honey
• 2⁄3 cup flour
• 1 tbsp. cornstarch
• 16 chicken wings (about 1 3/4 lbs.)

Details

Servings 2
Adapted from saveur.com

Preparation

Step 1

Pour oil into a 6-qt. pot to a depth of 2 inches. Heat over medium-high heat until a thermometer reads 350˚. Chop garlic and ginger in a food processor. Add soy, gojujang, vinegar, sesame oil, and honey; puree. Put sauce into a bowl.

Whisk flour, cornstarch, and 2⁄3 cup water in another bowl. Add chicken; toss. Working in 3 batches, fry chicken until golden, 6–8 minutes. Drain on paper towels. Return oil to 350˚. Fry chicken until crisp, 6–8 minutes more. Drain again. Toss chicken in sauce.