Korean Fried Chicken Wings
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Recipe from The Food52 Cookbook, Volume 2: Seasonal Recipes from Our Kitchens to Yours
Ingredients
- 2 1/2 pounds chicken wings, tips discarded, wings cut apart at the joints
- 1 cup Wondra flour
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- as needed Vegetable oil for deep-frying
- 1 cup thinly sliced peeled fresh ginger
- 3 tablespoons soy sauce
- 1/2 cup packed light brown sugar
- 1 cup water
- 1/4 cup rice vinegar (or white vinegar)
- 2 tablespoons honey
- 1 to 2 tablespoons Korean fermented chile or red pepper flakes
- 1 to 2 tablespoons sesame seeds, toasted (optional)
Instructions
- 1
Prep the chicken wings: Rinse them with cool water and pat dry with paper towels.
- 2
In a large bowl, combine the Wondra, salt, and pepper. Dredge the chicken wings in the flour mixture to give them a fine, light coating and set them aside on a platter or baking sheet.
- 3
Heat about 2 inches of vegetable oil to 350°F in a deep fryer or a large deep saucepan. Fry the chicken wings in batches, being careful not to crowd the pan or let the heat dip too much, for 5 minutes. Let the wings cool on a paper-towel-lined baking sheet. Set the pan of oil aside.
- 4
To make the glaze: In a small saucepan, combine the ginger, soy sauce, brown sugar, 1 cup water, and vinegar and bring to a boil over medium-high heat. Add the honey and fermented chile and boil to reduce the glaze by half—it should have a thick, maple-syrup-like consistency. Set aside.
- 5
Heat the oil to 350°F again. Fry the wings in batches until crispy golden brown, 5 to 8 minutes. Drain them on a rack or paper towels. While they're still hot, dip the wings in the glaze, or just brush it all over the wings. If desired, top the wings with a generous shower of sesame seeds before serving.
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