Spicy Korean-Style Chicken Wings: A Flavorful Twist
Get ready to level up your snack game with these mouth-numbing, finger-licking good spicy Korean-style chicken wings. Perfect for game day, as an appetizer, or as a main dish with a side of rice and ban chan, these wings are sure to impress.
The Magic Starts with the Right Ingredients
To make these delectable wings, you’ll need:
- 1 pound of sectioned chicken wings
- 1/3 cup of potato or corn starch
- 1/2 cup of milk
- 1 teaspoon of salt
- 1 tablespoon of ground black pepper
- Vegetable oil for deep frying
- A special stir-fry sauce (recipe below)
Crafting the Perfect Stir-Fry Sauce
This sauce is the heart of the dish, and it’s surprisingly easy to make. Simply blend together:
- 2 tablespoons of fine or medium ground red chili pepper
- 2 tablespoons of soy sauce
- 2 tablespoons of sugar, honey, or corn syrup
- 1 tablespoon of rice or cooking wine
- 4 cloves of peeled garlic
- 1/2 inch of peeled fresh ginger
- 2 heaping tablespoons of gochujang
- Water as needed to achieve a thin paste
Preparing the Chicken
Rinse the wing pieces in cold water, then lightly salt and pepper them. Let them stand for 10-15 minutes before placing them in a large bowl and pouring the milk over them. Refrigerate for about an hour, turning three to four times.
The Cooking Process
Discard the milk and let the wing sections drain until just damp. Heat oil in a large cooking pot to 350°F (or use the bread test). Roll the wings in starch and deep fry until golden brown, then drain. Transfer the chicken to a large stir-fry pan or wok over medium to medium-high heat, add the sauce, and stir-fry until all liquid is gone.
The Finishing Touches
Place the wings onto a serving tray and garnish with finely chopped green onion and toasted sesame seeds. Serve as an appetizer or with sticky rice and ban chan for a meal.
With these spicy Korean-style chicken wings, you’ll be the MVP of any gathering. So go ahead, get cooking, and experience the bold flavors of Korea!
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