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Korean fried chicken wings
Introduce
Chef :
Chef BryceKorean fried chicken wings
This is just the coating and not the sauce, sauce is up to you. Adjust the measurements based on how many wings. I use AP flour as the base of the batter since it promotes browning because it has protein in it. There are many variations but this is mine.
Cooking instructions
* Step 1
Set the wings on a rack in the fridge for a few hours to dry out
* Step 2
Set your fryer to 350
* Step 3
Mix the flour and starch together. Add a little soda water or plain water at a time until you get a consistency that coats the back of a spoon really well. Lots of these batters out there are really watery but I like mine a little thicker.
* Step 4
Season the wings with the Buffalo season and then dip wings into the batter and fry for 8 minutes. Remove to a wire rack and allow to rest for at least 10 minutes.
* Step 5
When you have fried all your wings crank the temp to 375 while they rest
* Step 6
Add the wings back to the fryer and fry for an additional 8 minutes or until desired doneness
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