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Korean Fried Chicken Wings
https://www.youtube.com/watch?v=wRGV6NlmRLg&t=232s
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Ingredients
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For the Gochujang Sauce:
100g (1/3c) of gochujang
20g (4-5 cloves) garlic, grated
20g (1Tbsp) ginger, grated
30g (2Tbsp) hot sauce
40g (3Tbsp) sugar
110g (2Tbsp) honey
60g (1/4c) mirin
60g (1/4c) soy sauce
200g (3/4c) water
For the Chicken Wings:
4 pounds (1.8kg grams) of whole chicken wings, cut into wings and drummies
Salt for seasoning
125g (1c) all-purpose flour to coat wings
350g (2c) all-purpose flour for breading
350g (1 3/4c) potato starch (or cornstarch)
15g (1Tbsp) salt
10g (2tsp) baking powder
8g (1 2/3tsp) garlic powder
8g (2 1/4tsp) onion powder
250g (1-2c) Water
Instructions
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Heat oil in a large heavy-bottomed pot to 350°F (175°C)
Prepare the Gochujang Sauce: combine the sauce ingredients in a saucepan. Bring to simmer and cook for 5-10 minutes
Season both sides of the chicken wings with salt.
Place wings in a bowl and add a cup of flour. Toss to coat.
In a separate bowl, create the breading mix: Combine the 350g flour, potato starch, salt, baking pow, garlic pow, and onion pow. Whisk/
Add 1/3 of dry breading mix into a 3rd bowl & add 250g/1-2c water to create a light slurry.
Now mix about ⅓ of the wet slurry with the rest of the dry breading to create a craggy mix for coating.
Dip each chicken wing into the remaining wet slurry, then coat with the craggy mix.
Add wings to the 350F/175C oil in 2-3 batches. Fry for 11-12 minutes until golden brown
Transfer to a bowl & toss in the Gochujang Sauce