Korean Style Wings

These Korean style wings are a great alternative to the classic American Buffalo wing. I reccommend them with some steamed white rice with cilantro, and lime. An ice cold Sappore would also go perfectly, because these wings pack some serious heat.

Joshua Elliott


Spicy Korean Style Chicken Wings

Serves 2-4
Sauce
5 cloves garlic
1 1 1⁄2" piece peeled ginger (peel ginger with a spoon)
3 tbsp. soy sauce
3 tbsp. gojujang (Korean chili paste)
1 1⁄2 tbsp. rice vinegar
1 tbsp. Asian sesame oil
1 tbsp. honey
Chicken
2⁄3 cup AP flour
1 tbsp. cornstarch
16 chicken wings (about 1 3⁄4 lbs.)
1 qt. canola or peanut oil
1. Pour oil into a 6-qt. pot to a depth of 2". Heat over medium-high heat until a thermometer reads 350˚F
2. Combine garlic and ginger with soy sauce, gojujang (chili paste), vinegar, sesame oil, and honey; purée in blender or food processor. (Reserve sauce until chicken is fried).
3. Whisk flour, cornstarch, and 2⁄3 cup water in another bowl. Add chicken; toss. Working in 3 batches, fry chicken until golden, 6–8 minutes. Drain on paper towels. Return oil to 350˚. Fry chicken until crisp, 6–8 minutes more. Drain again. Lightly season with salt, toss chicken in sauce and serve.
**If you need something to cool your pallet have some long slices of cucumber and pickled ginger to accompnany your wings**