Korean · Dinner
Crispy Fried Chicken Wings Plate
Korean-style chicken wings double-fried for a thin, glassy crust and lacquered in a gochujang-garlic glaze balanced with soy, honey and rice vinegar. Finished with sesame seeds and scallion, served alongside pickled daikon for sharp, cooling contrast to the sweet-heat glaze.
$6
20 minsPrep
25 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
547Calories
35.8gProtein
31.2gFat
29.9gCarbs
13.3gSugar
1.9gFiber
1341mgSodium
203mgChol
6.2gSat Fat
447mgPotassium
51mgCalcium
2.3mgIron
0.5mcgVitamin B12
8.5mgVitamin C
protein-rich
sweet-heat
Instructions
1
Prep
Pat the chicken wings dry with paper towels, season lightly with salt, and toss in a bowl with cornstarch until evenly coated.
2
Rest
Let the coated wings sit uncovered on a rack for 15 minutes so the starch layer sets and adheres.
3
Fry
Heat vegetable oil to 325°F in a deep pot over medium heat and fry wings for 8 minutes, turning once, until pale gold and just cooked through.
4
Fry
Raise oil to 375°F over medium-high heat and fry wings a second time for 4 to 5 minutes until deep golden brown and crackly-crisp.
5
Simmer
Combine gochujang, soy sauce, honey, rice vinegar, garlic and ginger in a small saucepan over medium-low heat and simmer 2 minutes until thickened.
6
Toss
Add fried wings to the glaze and toss over low heat for 1 minute until glossy and evenly coated. Drizzle with sesame oil.
7
Plate
Pile glazed wings on a plate, scatter sesame seeds and sliced scallion over top, and set pickled daikon cubes alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz210g, about 5 pieces bone-in chicken wings
- 1 cup130g cornstarch
- 4 cups950ml vegetable oil, for frying
- 4 tbsp80g gochujang
- 2 tbsp30ml soy sauce
- 2 tbsp40g honey
- 2 tbsp30ml rice vinegar
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp sesame seeds
- 22 scallion
- 1/2 cup70g daikon
- salt, to season
