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Korean Fried Chicken Wings
4
Steps
- Gochujang, a mixture of miso and hot chiles, is available at Korean markets, and online.
- Season chicken wings with salt, cover, and chill at least 8 hours and up to 1 day.
- Bring garlic, ginger, soy sauce, gochujang, brown sugar, lemon, honey, wine, vinegar, and pepper to a boil in a medium saucepan over medium-high heat; reduce heat, and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Strain sauce through a fine-mesh sieve into a medium bowl; discard solids. Set sauce aside.
- Place potato starch in a large bowl. Pat chicken wings dry with paper towels; add to potato starch and toss until evenly coated.
- Fit a large cast-iron skillet or other heavy straight-sided skillet (not nonstick) with deep-fry thermometer; pour in oil to measure 1" and heat over medium-high heat until thermometer registers 325°.
- Working in 3 batches, fry chicken wings, turning often with tongs and adjusting heat to maintain temperature between 300°–325°, until golden, about 5 minutes. Transfer wings to a wire rack set inside a baking sheet.
- Increase oil temperature to 375°. Working in 3 batches, fry chicken until golden brown and crisp, about 5 minutes. Transfer wings back to rack, brush liberally with reserved sauce, and top with sesame seeds.
- Serve wings with any remaining sauce.
Originally published at Bonappetit.com. Reproduced for personal collection.
