Authentic Korean style chicken wings that are finger licking good!
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:20 wings 1x
Chicken Wings: (pack of 16-20~) I believe this is enough to satisfy 3~ people.
Canola oil, for frying
6 cloves garlic, very thinly sliced or grated
3 tbsp. soy sauce
3 tbsp. gojujang (Korean Chile Paste) (pic of what it looks like bellow)
1 1/2 tbsp. rice vinegar
1 tbsp. sesame oil
Half a lemon
2 tbsp. honey
2/3 cup flour
2/3 cup water
1 tbsp. cornstarch
Combine cornstarch and water in a bowl stir until cornstarch is dissolved.
Then gradually whisk in flour. Try not to over whisk. The batter should not be overly thick… If you pick up your whisk and can see it clearly rippling like a cake batter, this is too thick. Add about 1/2 – 1 cup water to the batter, so that it just glazes over the chicken.
Grate garlic and ginger, and mix with the sesame oil, vinegar, gojujang (chili paste), lemon, and honey.
You might want to add some fresh chopped cilantro if you have any on you. Remember to adjust the sauce to your liking.
Fry in batches of 5~ wings at a time (depending how big your pot is).
Coat the wings with the batter, and fry at 350F degrees for 6-8 minutes until they are golden colored.
Take the wings out and place them on some paper towels, pat away most of the oil, then work away on the next batch.
After the wing’s have had their first go around and rest, fry the wings again in the oil for another 6~ minutes at 350F until crispy.