Sweet, crispy, sticky, spicy, crunchy… what more could you ask for from a Korean Fried Chicken wing! They are just banginnnn! Knockout flavour and bang on the money. These wings are guaranteed to be the talk of any food party and your guests will be so impressed. Luckily, they’re not difficult to make and can literally be whipped up in less than an hour! You don’t wanna miss out on this one guys!
Ingredients:
- 2kg Chicken Wings, tips off and wings halved
- 2tsp Fresh Ginger, chopped
- 1 and 1/2 Cup Corn Flour
- Sunflower/Rapeseed Oil, enough for deep frying
- 4 Garlic Cloves, crushed
- 1tbsp Dried Chilli Flakes
- 1/4 Cup Soy Sauce
- 1/2 Cup Honey
- 1tbsp Brown Sugar
- 1tbsp Rice Vinegar (but you can use any vinegar)
- 1tsp Yellow Mustard
- Optional: 1tsp Gochujang (Korean Red Pepper Paste)
- Salt and Pepper
Method:
- Cut off the tips from the wings and cut the wings in half at the joint.
- Wash chicken in lemon juice or vinegar.
- Dry the chicken thoroughly with kitchen roll and then season with salt, black pepper and fresh ginger. Leave to sit for 20 minutes.
- In a large pot, heat enough cooking oil to deep fry the chicken wings. You can fry them in batches if your pot is small.
- Meanwhile, dredge the wings in corn flour, making sure to coat well. Pat the corn flour into the wings to ensure it sticks. Shake off any excess.
- When the oil is hot enough, divide the chicken wings into 2 or 3 batches and fry each batch for 12 minutes. Place on a baking tray lined with kitchen roll to soak up excess oil.
- Because we are going for extra crispy skin, frying the chicken once is not enough. Fry each batch again for a further 12 minutes starting with the batch that has been set aside the longest. You will notice a difference in colour between the double fried chicken to the once fried. I will include a picture of mine below to show the difference
- Once all the chicken has been fried, start on making the sauce. In a wok, heat a little cooking oil and fry the garlic and chilli flakes together.
- Next add in the soy sauce and honey. As soon as it starts bubbling, add in the brown sugar, mustard, vinegar and gochujang. Stir in well until everything dissolves.
- When the sauce is at a rumbling boil and becomes syrupy, turn the heat down, add in the chicken wings and toss. Coat well.
- Sprinkle over sesame seeds, chopped spring onion and chopped red chilli to serve.
And there you have it – My Crispy Korean Fried Chicken Wings! Easy to make but so delicious!
The Spice Cabinet 