Korean Fried Chicken Wings
Updated: May 28
I was given this recipe from a Restaurant in Philly, the owner agreed to give it to me if I do not say where I received the recipe, which I thought was odd, but I agreed. I found the recipe stuck in a journal I was using back in 2015 at the time. I did make a few adaptations from the recipe I was given, I choose to bake the wings verse frying, easier, less messy, and a bit healthier. – Enjoy
Brine 1 lemon, washed and halved 4 1/2-inch piece fresh ginger, unpeeled and roughly chopped 2 tablespoons honey 4 cloves garlic, unpeeled, smashed 1 tablespoon black peppercorns 1/4 cup fine sea salt 8 cups of water
Sauce 5 cloves garlic, minced 1 ½-inch piece fresh ginger, peeled and grated 3 tablespoons soy sauce 3 tablespoons gochujang or chili paste of choice
3 tablespoons of Plum sauce 3 tablespoons rice vinegar 1 tablespoon sesame oil 1 tablespoon honey
Coating 1/2 cup all-purpose flour 1/2 cup cornstarch 1 1/3 cups water
3 lbs chicken wings
Brine: In a large pot, mix all the brine ingredients. Bring to a boil. Boil for one minute, stirring to dissolve the salt. Remove from the heat, pour into a covered container and refrigerate until cool.
Prep the chicken wings by cutting them apart at the joints, save the tips for chicken stock. Place the chicken in a large container and cover with cooled brine. Let sit in the refrigerator for 12-24 hours.
Preheat oven to 400 degrees
Line a baking sheet with parchment paper and place a rack on the sheet, spray rack with oil.
Place a small saucepan over medium-high heat and add all the sauce ingredients, bring a boil, reduce heat and simmer for 5 minutes, remove from heat and set aside.
Mix the flour and cornstarch in a medium bowl, add the water and whisk until smooth. Working in batches, dip chicken in batter. Place on rack, when all chicken is coated, roast for about 20 minutes or until golden brown and cooked through. Note: Once the batter has set on the wings, about 8 minutes, I spray the wings with oil and turn and return to the oven. Once the chicken is done, working in batches, transfer to a large bowl, drizzle with sauce and toss well to coat – Garnish with toasted sesame seeds, optional - Serve – Enjoy