Imported from the web

Korean Fried Chicken Wings

Name: Korean Fried Chicken Wings
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 2 servings
Cuisine: East Asian
Ingredients: 1.5 lb chicken wings (Skin on); 0.5 cup all-purpose flour (For the dry coating); 0.5 cup cornstarch (For the dry coating); 0.75 tsp salt (For the dry coating); 0.5 tsp black pepper (For the dry coating); 0.5 tsp onion powder (For the dry coating); 0.5 tsp paprika (For the dry coating); 0.25 tsp ginger powder (For the dry coating); 0.5 cup cornstarch (For the wet batter); 0.333 cup all-purpose flour (For the wet batter); 0.5 tsp salt (For the wet batter); 0.5 tsp paprika (For the wet batter); 0.25 tsp ginger powder (For the wet batter); 0.5 tsp onion powder (For the wet batter); 0.25 tsp black pepper (For the wet batter); 0.333 cup club soda (Use between 1/3 and 3/4 cup, adding enough to make a smooth batter); 3 tbsp gochujang (For the sauce); 2 tbsp soy sauce (For the sauce); 2 tbsp water (For the sauce); 1.5 tbsp garlic paste (For the sauce); 6 tbsp ketchup (For the sauce); 3 tbsp sugar (For the sauce); 3 tbsp honey (For the sauce); 1 tsp sesame oil (For the sauce); 1 tbsp butter (For the sauce); ginger paste (Named in the sauce instructions, but no quantity is provided; the ingredient list instead specifies ginger powder in the coatings.); oil (For deep-frying; amount depends on the size of the pot); cilantro or sesame seeds (For garnish, to taste)

Recipe by Nabeah Wahab

Imported by Maira Malik on SeeMeCook

Crunchy, double-fried chicken wings coated in a garlicky, sweet-and-spicy gochujang sauce. The wings stay juicy inside while the coating becomes especially crisp from the second fry.

2 servings75 minEast Asian

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

1.5 lb chicken wings (Skin on)
0.5 cup all-purpose flour (For the dry coating)
0.5 cup cornstarch (For the dry coating)
0.75 tsp salt (For the dry coating)
0.5 tsp black pepper (For the dry coating)
0.5 tsp onion powder (For the dry coating)
0.5 tsp paprika (For the dry coating)
0.25 tsp ginger powder (For the dry coating)
0.5 cup cornstarch (For the wet batter)
0.333 cup all-purpose flour (For the wet batter)
0.5 tsp salt (For the wet batter)
0.5 tsp paprika (For the wet batter)
0.25 tsp ginger powder (For the wet batter)
0.5 tsp onion powder (For the wet batter)
0.25 tsp black pepper (For the wet batter)
0.333 cup club soda (Use between 1/3 and 3/4 cup, adding enough to make a smooth batter)
3 tbsp gochujang (For the sauce)
2 tbsp soy sauce (For the sauce)
2 tbsp water (For the sauce)
1.5 tbsp garlic paste (For the sauce)
6 tbsp ketchup (For the sauce)
3 tbsp sugar (For the sauce)
3 tbsp honey (For the sauce)
1 tsp sesame oil (For the sauce)
1 tbsp butter (For the sauce)
ginger paste (Named in the sauce instructions, but no quantity is provided; the ingredient list instead specifies ginger powder in the coatings.)
oil (For deep-frying; amount depends on the size of the pot)
cilantro or sesame seeds (For garnish, to taste)

Steps

1
Pat the chicken wings dry and set them aside to dry further while preparing the coating and sauce.
2
In a medium bowl, combine the first flour, cornstarch, salt, black pepper, onion powder, paprika, and ginger powder. Whisk thoroughly and set the dry coating aside.
3
In a separate bowl, combine the second cornstarch, flour, salt, paprika, ginger powder, onion powder, and black pepper for the wet batter.
4
Add the club soda to the wet-batter mixture and whisk until smooth.
5
Toss all of the wings in the dry coating, coating them thoroughly before moving on to the wet batter.
6
Coat the wings in the wet batter, then return them to the dry coating for a triple coating.
7
Heat the frying oil to 310°F / 155°C. Do not overcrowd the oil, since adding too many wings will lower its temperature.
8
Fry the coated wings for about 8 minutes, or until they are very lightly golden. Work in batches as needed and repeat until all the wings have been fried once.
9
Let the first-fried wings rest for at least 15 to 30 minutes.
10
While the wings rest, add the gochujang, sugar, honey, ketchup, ginger paste, and soy sauce to a small pan. Mix and cook over medium heat until bubbly, about 5 minutes.
11
Add the water to the sauce and cook until it is bubbling and slightly thickened. Set the sauce aside while finishing the chicken.
12
Increase the oil temperature to 350°F / 175°C.
13
Fry the wings a second time for a couple of minutes, until golden brown and crispy.
14
Remove the wings from the oil and drain them on paper towels or a wire rack. Transfer them to a large bowl.
15
Heat the gochujang sauce again, then pour it over the wings and toss until they are completely coated.
16
Garnish with cilantro or sesame seeds and serve immediately.

Notes

The source recommends using a thermometer to monitor the oil temperature and double-frying for maximum crispness. Serve fresh while crispy. Leftovers can be reheated in an air fryer or toaster oven. The source's ingredient list specifies ginger powder in both coatings, while the sauce instructions mention ginger paste without giving a quantity; this discrepancy is preserved rather than resolved.