Korean Chicken Wings

By WisconsinMike

Ingredients

• 1/2 C. peanut oil
• 1/2 C. michiu rice wine
• 3 1/2 t. soy sauce
• 1 1/4 t. kosher salt
• 1 t. toasted sesame oil
• 1/2 t. granulated sugar
• 2 lbs. chicken wings
• 1 qt. vegetable oil for frying
• 1/4 C. potato starch
• 1/4 C. Wondra quick mixing flour

Preparation

Step 1

1. Place the peanut oil. rice wine, soy sauce, salt, sesame oil, and sugar in a large bowl and whisk to combine. Stir until the salt and sugar have completely dissolved.

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

3. When the wings are done marinating, pour the vegetable oil into a Dutch oven or heavy pan (oil should be 3-4 inches deep). Heat over medium-high heat until oil temperature reaches 350 degrees. Meanwhile, line a baking sheet with paper towels and set aside.

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

5. Fry for 7 minutes at a time. Repeat, working in batches, until completed.