Korean Fried Chicken Wings

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.

Big Flavors from a Tiny Kitchen - Ashley Covelli (Very lightly adapted from Saveur)

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Course: Appetizer

Cuisine: Korean

Prep Time 15

Cook Time 20

Total Time 35

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 ¾ lbs.
¼ cup peanuts crushed

Method

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

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