Sweet Korean Chicken Wings.

DSC_0052 

I’ve been craving Korean fried chicken wings for roughly 5 years now. So when wings went on sale for $3.47 at my local grocery store, it was a sign that I was meant to make them. KFC has nothing on this KFC (Korean Fried Chicken). The reason these are so delicious and crispy is because unlike the typical buttermilk drenched, thick flour breading, they are dusted with a cornstarch/flour mixture (no liquid) and double-fried. The double frying process ensures that the fat from the skin is rendered out, creating a thin crispy outer shell. Southern style breading is thick, and while it creates a crispy and golden outside, it usually leaves the skin inside flabby and bland. 

The skin on the Korean wings stayed crispy even after being drenched in a homemade sweet ginger soy sauce. The meat was tender and juicy on the inside. And most of you might think double frying seems more greasy than, say, frying only once; in actuality, the second frying session gives the skin a chance to render out even MORE fat, and overall leaves the chicken healthier and LESS greasy (not to mention golden brown). Ironic isn’t it? 

DSC_0055 

The sauce is made with a combination of ginger (lots of ginger), brown sugar, honey, vinegar and soy sauce. It is boiled down until thick and syrupy, and mixed with the freshly fried wings while still hot. Most recipes call for a cup of corn syrup (to create that glistening, shiny effect) but I used about 1/3 cup of honey instead. Honey is slightly sweeter than corn syrup, so I used less. The sliced ginger will also sweeten from the brown sugar/honey, and will resemble little pieces of candy in the sauce when done. You won’t even recognize them, and they are surprisingly delicious when eaten. 

If you’re still not convinced, my husband (who usually HATES fried chicken, or any kind of wings) ate about 10 wings in 10 minutes. He absolutely loved these. 

And once you taste them I can guarantee that you’ll love them too. 

doublefried 

Left: Fried once / Right: Double fried 

Sweet Korean Fried Chicken Wings (Makes 20 wings) 

Ingredients: 

  • 3 lbs. chicken wings (approx. 20 wings)
  • 1/2 cup flour
  • 1/2 cup cornstarch
  • 1 tsp. salt
  • 1 tsp. pepper

Sweet Ginger Soy Sauce: 

  • 1 cup water
  • 1/2 cup ginger (sliced thinly)
  • 1/2 cup brown sugar
  • 1/4 cup vinegar
  • 1/3 cup honey
  • 4 Tbsp. soy sauce
  • 2 tsp. sesame seeds (optional)

Directions: 

1) Separate the drumettes from the wings, rinse with cold water and pat dry of excess liquid with paper towels. In a large bowl, combine chicken with a mixture of 1/2 cup flour and 1/2 cup cornstarch, salt and pepper. Mix until thoroughly combined. 

2) In a deep frying pan, heat enough cooking oil (preferably Canola or Corn oil) to fully immerse (or almost fully immerse) a single layer of wings. Test the temperature by dropping a bit of flour into the oil (or if you have a thermometer, 350 degrees). If it rises up and bubbles then the oil is hot enough. Fry for at least 15 minutes; if wings aren’t fully immersed in oil, flip halfway to ensure both sides are cooked. Turn heat up a notch or down a notch to keep at a steady temperature. Drain wings on paper towels. 

3) In a small saucepan, combine all ingredients for sauce except sesame seeds. Boil until it is reduced to a thick sauce (thick enough to coat a spoon). Set aside. 

4) To double fry: Place the drained wings back into the hot oil. Fry for at least 5 minutes, or until golden brown. Drain on paper towels. 

5) In a large bowl, combine chicken and sauce. Mix until thoroughly combined. Sprinkle sesame seeds (optional). Serve. 

_____________________________________________________________ 

DSC_0002 

Separate the drumettes from the wings. Rinse chicken with cold water and pat dry of excess liquid with paper towels. 

DSC_0009 

In a large bowl, combine chicken with a mixture of 1/2 cup flour and 1/2 cup cornstarch, salt and pepper. Mix until thoroughly combined. 

  DSC_0018 

In a deep frying pan, heat enough cooking oil (preferably Canola or Corn oil) to fully immerse (or almost fully immerse) a single layer of wings. Test the temperature by dropping a bit of flour into the oil (or if you have a thermometer, 350 degrees). If the flour rises up and bubbles then the oil is hot enough. Fry for at least 15 minutes; if wings aren’t fully immersed in oil, flip halfway to ensure both sides are cooked. Turn heat up a notch or down a notch to keep at a steady temperature. Drain wings on paper towels. 

DSC_0022 

DSC_0023 

 DSC_0011 

Sliced ginger. 

DSC_0014 

In a small saucepan, combine all ingredients for sauce except sesame seeds. Boil until it is reduced to a sauce thick enough to coat a spoon. Set aside. 

I forgot to take pictures of the sauce!!!! 

Imagine it being brown, thick and syrupy when done. 

DSC_0029 

In between the first and second frying sessions, use a mesh strainer or slotted spoon to catch all the floury debris floating in the oil. This way you won’t get any burnt little nubs of flour stuck onto the chicken. 

DSC_0025  

To double fry: Place the drained wings back into the hot oil. Fry for at least 5 minutes, or until golden brown. Drain on paper towels. 

DSC_0035 

These look good enough to eat already. And they are. But the sauce will make them taste even better. 

DSC_0031  

 DSC_0042 

In a large bowl, combine chicken and sauce. Mix until thoroughly combined. Sprinkle sesame seeds (optional). Serve. 

DSC_0045    

Enjoy!

26 Thoughts on “Sweet Korean Chicken Wings.

  1. Pingback: Tweets that mention Sweet Korean Chicken Wings. | Soup Belly -- Topsy.com

  2. I’m not a fan of frying foods, but I would totally make an exception for this dish. I’m making this dish this week. Great process photos.

  3. Your Neighbor in SD on May 17, 2010 at 6:56 pm said:

    mmmmm…..yummy!!! I haven’t had that in YEARS! **sigh**

  4. Just like your husband I don’t normally go for wings… but I have to say that the Asian twist is tempting!

  5. Memoria – I’m not a fan of frying either. Especially using up so much oil for one dish. But you will love these!

    Neighbor – They have a Korean fried chicken place in SD…I think it’s called ‘BBQ Chicken’ (very generic sounding). I haven’t checked it out yet. It’s in that whole Balboa/Kearny Mesa area….

    Chiara – I think he liked it because it didn’t taste greasy like the average Southern fried chicken. You should give em a try! :)

  6. They look delicious – I’ve just bookmarked this recipe!

  7. Great photos. These wings are a favourite of mine. Double frying really makes the difference.

  8. Trissa – Thank you, I hope you give them a try!

    Ann – They’re one of my absolute favorites now too. Next time I might make thems spicy…

  9. Dave Patterson on May 20, 2010 at 10:11 am said:

    ON SALE FOR $3.47 A POUND!!!??? WOW!! Regular price for wings where I live in the midwest is between $1.79 to $1.99. Sale prices are usually $.99 to $1.29. I feel for you.

    The recipe looks wonderful. I have been tinkering around with KFC for awhile now and love a hotter sauce but your mix of corn starch and flour gives these wings a “different” crispiness then just the straight corn starch in many other variations.

    Great post!

  10. Dave – Ohhhhh no it was $3.47 for 3 pounds. I wouldn’t ever pay that much for ONE pound. But where I live, it’s usually well over $2 per pound for chicken wings not on sale. So you can still feel bad for me :)

  11. benjamin lopez on May 31, 2010 at 2:00 pm said:

    5 stars incredieble good fotos

  12. Benjamin – Thank you!

  13. I have been playing around with KFC recipes. Your sauce sounds really good.

  14. Letricia Summers on July 26, 2010 at 11:44 am said:

    yummy!

  15. After spying the image of this chicken a couple months ago on Tastespotting, I couldn’t resist giving them a try. I finally prepared them and the results were astounding. Thank you!!

  16. I neglected to mention that your images are certainly food porn, putting mine to shame. Excellent work!

  17. The Cook – I’m so glad you enjoyed the chicken wings! I love this recipe, it’s one of my favorites.

  18. ChickenFry on August 24, 2010 at 1:34 pm said:

    My friends and family likes the recipe despite the chicken drying up at times.
    How do I avoid drying up the inside of the chicken? I cook them only for 8 to 10 minutes @ 350. I can’t imagine frying them for 15 + 5 minutes. How do you do it?

  19. ChickenFry – I don’t have any problems with the chicken drying out, but you could try marinating the chicken in buttermilk for 6-8 hours beforehand, pat them dry, then coat with the flour/cornstarch mixture and frying. That seems to be the secret for more juicy wings :)

  20. Hi Candy!

    The Korean Wings are amazing. I made some for the family and they enjoyed it a lot. They said it was better than BonChon :) My question is, how do you make it spicy?

  21. Cindy – You can add red pepper flakes into the sauce for a kick. I’m glad you enjoyed them!

  22. hi

    I’ve been searching for sweet korean wings recipe a lot; I ate soy and garlic chicken wings at a Korean restaurant in NYC and loved them. Your recipe seems delicious and I would like to try it … can I add some garlic to the sauce?
    thanks a lot

  23. Endora – yes go ahead and add things you like to it. I might try adding garlic sometime too. Hope you enjoy!

  24. Hi again!
    I made them but my family is special and everytime I make something delicious they want more; so I made 40 wings and doubled all the ingredients. The touch of the garlic was very good too.

    Thanks a lot, this recipe goes to my “recipes book”

  25. Hi are using WordPress for your blog platform? I’m new to thhe blog world
    but I’m trying to get started and create my own. Do you need
    any coding expertise to make your own blog? Any help would be really appreciated!

  26. Have you ever considered about adding a little bit more than just your articles? I mean, what you say is fundamental and all. But imagine if you added some great visuals or videos to give your posts more, “pop”! Your content is excellent but with pics and videos, this website could certainly be one of the best in its niche. Amazing blog!
    Isabel Marant Sneaker http://www.grammatikoff.de/wp-content/themes/isabelmarantsneaker/

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Post Navigation

Blog Widget by LinkWithin