Korean Style Chicken Wings

Name: How to cook Korean Style Chicken Wings - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2-3 servings
Cuisine: Us

Introduce

Chef :

fenway

Korean Style Chicken Wings

When I visited South Korea I had some interesting food. The blood clot soup was quite good if you can get past the blood clots. I also had Korean chicken and found the dish quite tasty and unique. I first made the sauce traditionally with Gochujang which gives it a funky fermented flavor. I then substituted sriracha sauce for the Gochujang and loved the sauce.

Ingredient

Food ration :

2-3 servings

Cooking time :

20 minutes

2 lbs

chicken wings (12-15 wings)

2 Tbsp

baking powder

1 tsp

salt

1 tsp

black pepper

3 Tbsp

Ketchup

3 Tbsp

Sriracha sauce (for a more traditional taste use Gochujang)

2 Tbsp

Honey

2 Tbsp

Brown sugar

2 Tbsp

Soy sauce

2 Tbsp

Rice vinegar

2 Tbsp

Garlic minced

1 Tbsp

Fresh ginger minced

1 Tbsp

Red pepper flakes

1 Tbsp

Sesame oil

Cooking instructions

* Step 1

Mix all the sauce ingredients in a small pan. Bring to a boil and then simmer for 5 minutes. Taste and adjust heat or sweetness level.

* Step 2

Pat dry the chicken wings. In a bowl mix the baking powder, salt and pepper. Toss with the chicken until we’ll coated.

* Step 3

Fry up the chicken wings in batches. I use a small deep fryer. Set the temperature to 350–375°F. Cook for 6 minutes. When using a deep fryer I find that the internal temperature of the meat continues to rise dramatically even after taking it out of the oil.