Dynamite Wings — Korean Sauce Chicken Wings

Ingredients

• 290 g Chicken wings, with boneless drumettes (The meat is removed from the drumettes and chopped with a knife; the wings are kept for stuffing.)
• 3.5 g Salt, for the filling
• 1 g White pepper
• 3 g Poultry seasoning
• 15 g Sesame oil, for the filling
• 30 g Shallots (Finely chopped.)
• 20 g Leeks (Finely chopped.)
• 10 g Potato starch, for the filling
• 100 g Korean chili paste (gochujang) (For the Korean glaze.)
• 45 g Sugar (For the glaze.)
• 10 g Sesame oil, for the glaze
• 40 ml Water, for the glaze
• 1 Lemon (Juice and zest.)
• 1 Egg yolk (For the soy mayonnaise.)
• 1 tbsp Mustard
• 150 g Neutral oil (Gradually incorporated to emulsify the mayonnaise.)
• 20 g Sesame oil, for the mayonnaise
• 0.5 Lime (Juice of half a lime.)
• 1 tbsp Soy sauce
• 100 g Wheat flour (For the tempura.)
• 15 g Rice flour (Helps maintain the crispiness.)
• 10 g Potato starch, for the tempura
• 2 g Salt, for the tempura
• 5 g Baking powder
• 184.8 ml Water, for the tempura (Amount calculated as 1.4 times the weight of the dry ingredients (132 g). The transcript also mentions 225 g, but the written description provides the calculation rule.)
• Green onion (For finishing; quantity not specified.)

Steps

1. 1

   Debone the wings by separating the drumettes. Remove the meat, taking care to remove the small bones, while keeping the wings intact for stuffing.

2. 2

   Finely chop the meat removed from the drumettes with a knife.

3. 3

   Mix the chopped meat with the salt, white pepper, poultry seasoning, sesame oil, shallots, leeks, and potato starch.

4. 4

   Transfer the filling to a piping bag so the wings can be filled neatly.

5. 5

   Prepare the soy mayonnaise: whisk the egg yolk with the mustard, then gradually incorporate the neutral oil to emulsify the mayonnaise.

6. 6

   Add the sesame oil, lime juice, and soy sauce. Whisk until smooth and slightly soft, then refrigerate.

7. 7

   Prepare the Korean glaze: heat the water with the Korean chili paste until the paste becomes fluid.

8. 8

   Add the sugar, then the lemon juice and zest. Taste and adjust the seasoning if necessary.

9. 9

   Prepare the tempura batter by mixing the wheat flour, rice flour, potato starch, salt, and baking powder.

10. 10

    Add the water corresponding to 1.4 times the weight of the dry ingredients and mix until you obtain a fluid but coating batter.

11. 11

    Stuff the wings using the piping bag, inserting the filling into the space left by the bones.

12. 12

    Coat the stuffed wings in the tempura batter.

13. 13

    Fry the wings in oil at 175 °C for 5 minutes. The oil should not be too hot, or the outside may brown too quickly before the inside is cooked.

14. 14

    Once the wings are nicely golden, dip them in the Korean glaze to coat them.

15. 15

    Serve with the soy mayonnaise and sprinkle with a little green onion.

Notes

The written source specifies lemon for the glaze, while the transcript mentions lime; the structured recipe follows the written description. The frying temperature and time are 175 °C for 5 minutes. The amount of tempura water is calculated according to the written rule of 1.4 times the weight of the dry ingredients.

Nutrition per serving

• appetizer
• street food
• fried
• chicken
• Korean-inspired
• spicy
• dairy-free