Best Extra Crispy Korean Style Chicken Wings Recipes

KOREAN CHICKEN WINGS WITH SPICY GOCHUJANG SAUCE

Korean Chicken Wings with Spicy Gochujang Sauce image

Flavorful Korean chicken wings with a flavorful Gochujang Sauce. Crispy and Spicy and full of flavor!

Provided by Sylvia Fountaine

Time 50m

Number Of Ingredients 19

Ingredients

3 pounds chicken wings
2 teaspoons salt
1 Tablespoon oil (like peanut)
1 Tablespoon chopped ginger
3 Tablespoons chopped garlic
¼ cup mirin, or rice wine or Chinese wine ( not vinegar)
¼ cup soy sauce
¼ cup orange juice ( juice from half an orange-make sure to zest it first!)
3 tablespoons Gochujang (Korean red chile paste)
1-2 tablespoons red chili paste (like Sambal Oelek or sriracha), more to taste.
3 tablespoons brown sugar or honey
2 tablespoons rice wine vinegar, more to taste
1 tablespoon sesame oil
zest of one orange
1/2 Cup flour
1/2 Cup corn starch
1 ⅓ cups water
½ teaspoon salt
Add 1 inch of peanut or canola oil to a large, tall sided skillet or dutch oven.

Steps:

Preheat oven to 375 F
Toss chicken wings with salt in a medium bowl, coating all sides well and set aside.
Make the batter, whisking all ingredients together until smooth in a medium bowl.
Set a wire rack over a foil-lined sheet pan near the stove.
Make the sauce ( to save time, you can do this at the same time as frying the wings). Sauté the garlic and ginger in the oil over medium heat until fragrant and golden. Add the mirin, simmer for 2 minutes, stir in the remaining ingredients- soy sauce, orange juice, Gochujang, red chili paste brown sugar, vinegar, sesame oil and orange zest - and bring to a simmer again. Taste for heat, adding more if you like. Turn heat off.
Heat one inch of oil, in an extra-large skillet or dutch oven, over medium-high heat until oil is hot, 350F - or until heat sizzles loudly when you test it by dropping a drop of batter in.
Working in batches, coat the chicken in the batter, using tongs, and place gently in hot oil, careful not to splatter. Be careful not to overcrowd. Fry 7-9 minutes or until golden, being patient, then gently turn over and fry 3 more minutes. They should be golden and crispy.
Place on the wire rack (set over over a sheet pan) and keep them in the oven while you fry all the remaining chicken. Once all the chicken wings are fried, keep them in the oven for 15 more minutes or until the last batch is cooked through. Double-check by cutting into one- juices should run clear, there should be no red or pink.
Reheat the sauce, then toss the crispy chicken wings in the sauce and garnish with sesame seeds and scallions.
Serve immediately so they stay crispy.

Nutrition Facts : ServingSize 3-4 wings, Calories 524 calories

KOREAN CHICKEN WINGS

Korean Chicken Wings image

Provided by Guy Fieri

Categories appetizer

Time 50m

Yield 2 to 3 servings

Number Of Ingredients 11

Ingredients

1 to 2 pounds chicken wings (about 12 whole wings) 1st and 2nd joint, no tips
2 tablespoons canola oil, plus more for frying
3 tablespoons grated ginger
1/4 cup sherry
1/4 cup white vinegar
2 tablespoons sesame oil
1/4 cup honey
1/2 cup soy sauce
1/4 cup chili garlic sauce
Chopped scallions, for garnish
3 tablespoons sesame seeds, for garnish

Steps:

Preheat oven to 350 degrees F.
Place the chicken wings on a baking sheet and cook in the oven for 35 minutes.
In a medium saute pan over medium heat, add the 2 tablespoons of canola oil and the ginger. Cook for 2 minutes. Add the sherry, vinegar, sesame oil, honey, and soy sauce and chili garlic sauce and continue to cook for 2 more minutes. Remove from heat.
In large sauce pot or fryer, heat 3-inches of the canola oil, or enough to prevent wings from touching the bottom of the pan, to 350 degrees F. Add the chicken wings to the oil and cook for about 3 minutes, or until crispy and golden brown. Remove the chicken wings from the oil and drain on paper towels.
Add the wings to the sauce. Garnish with chopped scallions and sesame seeds.