I must say that I am a sucker for wings. Not completely sure why, but I love them. I have always loved fried chicken though. As a kid, this was the one meal I would request for my birthday. I also thrilled in knowing that there would be a cold piece leftover that I could have the following morning. Fried chicken was one of the things my mother was very good at cooking.
Today, my love of chicken has evolved, if one can call it that. After feeling like fried chicken was a federal crime in the ’90’s and suffering through various ways to eat steamed, boneless, skinless chicken breasts, I have returned home. I like it fried. I like it even better when copious amounts of butter are involved, but I digress. Today, this is about the most wonderful, spicy Korean-style wings. The wings themselves are double fried which gave them this beautiful color and texture. The up side to this recipe for me is that the younger kids in my home could eat them naked, while the rest of us enjoyed them wet with sauce.
Recipe for Korean-Style Wings
Canola oil, for frying
5 cloves garlic
2″ piece peeled ginger
3 T. soy sauce
3 T. Sriracha sauce
1 ½ T. rice wine vinegar
1 T. toasted sesame oil
1 T. honey
2/3 cup flour
1 T. cornstarch
2/3 cup water
2 lbs. chicken wings
1. Preheat deep-fryer (Alternatively, pour oil into a 6-qt. pot to a depth of 2″. Heat over medium-high heat until a thermometer reads 350˚.)
2. Chop garlic and ginger in a food processor. Add soy sauce, Sriracha, vinegar, sesame oil, and honey; purée. Put sauce into a bowl large enough to toss with the wings later.
3. Whisk flour, cornstarch, and 2⁄3 cup water in another bowl. Add chicken; toss.
4. Working in batches without over-crowding the pot, fry chicken until golden, 6–8 minutes. Drain over a cooling rack placed on top of a baking sheet. Complete the first round of frying for all of the wings.
5. Return oil to 350˚. Re-fry the chicken until crisp, 6–8 minutes more. Drain again. Toss chicken in sauce.
NOTE: The sauce made enough to cover roughly half of the wings with just a little left over for a dipping cup. Again, we left half of ours naked for the kids. This is spicy stuff! YUM!
Recipe adapted from Saveur