KOREAN FRIED CHICKEN WINGS Sep 7 Written By Eleanor Debel PrintKOREAN FRIED CHICKEN WINGSYield 4-6Prep time15 MinCook time10 MinTotal time25 MinIngredients2 lbs wings 2 Tbsp ginger garlic paste1 tsp Salt 1 Tbsp white vinegar Glaze:⅓ cup soy sauce⅓ cup water1 tsp garlic paste1 tsp ginger paste¼ cup Sriracha/Gochujang 2 Tbsp Hot Honey 1 tbsp Rice wine vinegar1 tsp toasted sesame oil Dry Batter:1 tsp salt 1 tsp black pepper 2 Tbsp gochugaru 1 Tbsp garlic powder 2 cups flour½ cup potato starch or cornstarch 1 Tbsp baking powderWet Batter:1 cup dry batter mixture ½ cup water 4-6 cups of oil for frying Sesame seeds for garnish InstructionsIf the wings are whole, separate the drums from the flats and trim off the wing tips. Add to a large bowl and season with the salt, garlic and ginger paste and vinegar. Toss to combine and coat in seasoning, then let sit for at least 30 minutes to marinate. In a saucepan combine the soy sauce and water and bring to a simmer over medium high heat. Add the sriracha or gochujang, hot honey and vinegar and let simmer for 4-5 minutes until thickened. Stir in the sesame oil, remove from the heat and set aside. In a large bowl whisk together all the ingredients for the dry batter. Add 1 cup of the dry batter to another large bowl, then whisk in the water, the wet batter should be slightly thinner than pancake batter, add more water if necessary to thin out. Add the chicken wings to the wet batter, then into the dry batter and toss to thoroughly coat the wings. Heat the frying oil to 320F. Fry the wings until light golden, about 6 minutes, working in batches so the wings aren't crowded in the oil. Remove the wings to a sheet tray lined with a wire rack to drain any excess oil. Increase the heat of the oil until it reaches 360F. Drop the wings into the oil for a second fry for 1-2 minutes until darker golden and extra crispy. Remove the wings again to the wire rack and let any excess oil drain off. Toss the wings in a large bowl with the spicy glaze, then sprinkle generously with sesame seeds and serve. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance chickenfried Eleanor Debel
KOREAN FRIED CHICKEN WINGS Sep 7 Written By Eleanor Debel PrintKOREAN FRIED CHICKEN WINGSYield 4-6Prep time15 MinCook time10 MinTotal time25 MinIngredients2 lbs wings 2 Tbsp ginger garlic paste1 tsp Salt 1 Tbsp white vinegar Glaze:⅓ cup soy sauce⅓ cup water1 tsp garlic paste1 tsp ginger paste¼ cup Sriracha/Gochujang 2 Tbsp Hot Honey 1 tbsp Rice wine vinegar1 tsp toasted sesame oil Dry Batter:1 tsp salt 1 tsp black pepper 2 Tbsp gochugaru 1 Tbsp garlic powder 2 cups flour½ cup potato starch or cornstarch 1 Tbsp baking powderWet Batter:1 cup dry batter mixture ½ cup water 4-6 cups of oil for frying Sesame seeds for garnish InstructionsIf the wings are whole, separate the drums from the flats and trim off the wing tips. Add to a large bowl and season with the salt, garlic and ginger paste and vinegar. Toss to combine and coat in seasoning, then let sit for at least 30 minutes to marinate. In a saucepan combine the soy sauce and water and bring to a simmer over medium high heat. Add the sriracha or gochujang, hot honey and vinegar and let simmer for 4-5 minutes until thickened. Stir in the sesame oil, remove from the heat and set aside. In a large bowl whisk together all the ingredients for the dry batter. Add 1 cup of the dry batter to another large bowl, then whisk in the water, the wet batter should be slightly thinner than pancake batter, add more water if necessary to thin out. Add the chicken wings to the wet batter, then into the dry batter and toss to thoroughly coat the wings. Heat the frying oil to 320F. Fry the wings until light golden, about 6 minutes, working in batches so the wings aren't crowded in the oil. Remove the wings to a sheet tray lined with a wire rack to drain any excess oil. Increase the heat of the oil until it reaches 360F. Drop the wings into the oil for a second fry for 1-2 minutes until darker golden and extra crispy. Remove the wings again to the wire rack and let any excess oil drain off. Toss the wings in a large bowl with the spicy glaze, then sprinkle generously with sesame seeds and serve. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance chickenfried Eleanor Debel
