Description
Double frying these chicken wings makes them nice and crispy. A sweet and spicy sauce and a dusting of crushed peanuts at the end are the perfect finish.
Ingredients
Peanut oil, for frying
5 cloves garlic
1 (1½") piece peeled ginger
3 tbsp. soy sauce
3 tbsp. gojujang (Korean chile paste)
1½ tbsp. rice vinegar
1 tbsp. Asian sesame oil
1 tbsp. honey
⅔ cup flour
1 tbsp. cornstarch
16 chicken wings (about 1 3/4 lbs.)
1/4 cup peanuts, crushed
Instructions
Pour oil into a 6-qt. pot to a depth of 2″. Heat over medium-high heat until a thermometer reads 350˚.
Chop garlic and ginger in a food processor. Add soy, gojujang, vinegar, sesame oil, and honey; purée. Put sauce into a bowl.
Whisk flour, cornstarch, and ⅔ cup water in another bowl. Add chicken; toss.
Working in 3 batches, fry chicken until golden, 6–8 minutes. Drain on paper towels.
Return oil to 350˚. Fry chicken until crisp, 6–8 minutes more. Drain again.
Toss chicken in sauce.
Dust with crushed peanuts
Nutrition
- Serving Size:
- Calories: 294
- Sugar: 6.9 g
- Sodium: 597.5 mg
- Fat: 10.6 g
- Saturated Fat: 1.7 g
- Carbohydrates: 28.7 g
- Fiber: 1.8 g
- Protein: 20.8 g
- Cholesterol: 38.8 mg
