When I saw this recipe last week, I decided that I MUST make it ASAP. I have never been able to make a pub-worthy chicken wing. My BF and his friends regularly go to the pub down the street because they serve the best wings, and I have always been determined to beat their recipe and make a better version that can be enjoyed at home.
Here it is folks. This is a killer recipe - you will not have better wings. Ever. Guaranteed.
Korean Fried Chicken Wings
Kosher salt
3/4 c cornstarch
1 tsp baking powder
2 lbs chicken wings (about 12)
2 qt peanut or veg oil
1/2 c flour
1/2 c cold water
1/2 c vodka
Sweet Soy Sauce:
1/2 c sot sauce
2 T rice wine vinegar
1/4 c Mirin or other sweet rice cooking wine
3/4 c brown sugar
2 garlic minced
1 tsp grated ginger
1/2 tsp chili flakes
2 tsp sesame oil
1 T cornstarch
1/4 c sliced scallions
Just a note that I doubled the above recipe - made 24 wings...and ate them all!!
Combine 2 tsp salt, 1/4 c cornstarch, 1/2 tsp baking powder and whisk until combined. Add wings and toss until coated. Transfer to a wire rack set in a baking sheet, shaking to get rid of excess flour. Refrigerate for 30 minutes, or over night. Preheat oil to 350 in a large pan. Combine remaining dry ingredients and whisk. Add in vodka and water, and whisk until batter forms. Add up to 2 T water if the batter is too thick. Add half of the wings to the batter. One at a time lift wing and allow excess batter to drip off (this is important, I skipped this step for the first couple wings just to see what would happen and ended up with a very thick batter around the wing). Carefully lower the chicken into the hot oil. Repeat. Fry, rotating & turning wings as needed, 8 minutes. Transfer to a towel-lined plate and season immediately with salt.
For the sauce, heat all except cornstarch in a small pot. Combine cornstarch with 1 T water and whisk into sauce. Bring to a boil and cook until thick, 3 minutes. Transfer to a bowl and let cool 5 minutes.
SOOOO good!!!
