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Recipe Detail Page
Deep Fried Sticky Wings with Korean Barbecue Sauce
Early Summer 2014
Although these wonderful wings are deep-fried, you could bake them (see recipe forBaked Spicy Buffalo Wings, also Summer 2014 issue, for instructions). They will not be as crisp but the taste will still come through.
Serves 4
SAUCE
¼ cup (60 mL) gochujang (Korean chili paste)
1 tbsp (15 mL) chopped garlic
2 tbsp (30 mL) peeled and minced ginger
1 green onion, thinly sliced
3 tbsp (45 mL) low-sodium soy sauce
2 tbsp (30 mL) rice vinegar
3 tbsp (45 mL) light brown sugar
¼ cup (60 mL) water
1 tbsp (15 mL) honey
2 tsp (10 mL) sesame oil
WINGS
2 lbs (1 kg) chicken wings, wing tip discarded, cut in half
1 cup (250 mL) rice flour
Salt and freshly ground pepper
¼ tsp (1 mL) Korean hot pepper powder(if available), or pinch cayenne
Vegetable oil for frying
Coriander sprigs
1 Combine Korean chili paste, garlic, ginger, green onion, soy, vinegar, sugar, water, honey and sesame oil in a medium pot over high heat.Bring to boil, remove from heat immediately and let cool.
2 Take ¼ cup (60 mL) of mixture and toss with wings. Reserve remaining sauce. Marinate for2 hours. Remove wings from marinade. Discard marinade.
3 Season rice flour with salt and pepper andKorean hot pepper powder. Toss wings with flour mixture.
4 Heat 2 inches (5 cm) oil in high-sided skillet or wok to high, about 350°F (180°C) or until a cube of bread turns brown in 15 seconds.
5 Add wings in batches, making sure not to crowd the skillet, and fry for 5 to 7 minutes, or until golden and cooked through. Place on rack and hold in a 200°F (100°C) oven. Continue frying the remainder.
6 Bring remaining sauce back to a boil, and then remove from heat. Toss wings with warm sauce and garnish with coriander.
Serves 4
TIP
Buy meaty chicken wings if possible. Cut them in half and remove the wing tip. The tips can be used to make stock if desired.
