← Nouns Cooking · Korean

Ingredients

• 1 kg Chicken wings, split at the joints, tips removed
• ½ tsp Salt
• ¼ tsp Black pepper
• 60 g Plain (all-purpose) flour
• 60 g potato starch or cornflour
• 1 tsp Baking powder
• 200 ml ice-cold water
• 1.5 l oil, for deep-frying
• 4 tbsp Soy sauce
• 3 tbsp Sugar
• 1 tbsp Honey
• 4 tbsp Mirin
• 2 tbsp Water
• 6 cloves Garlic, finely chopped
• 1 tsp Ginger, grated
• 1 tsp Sesame seeds

Method

1. Pat the wings very dry and season with salt and pepper. Whisk the flour, starch and baking powder with the ice-cold water into a thin batter.
2. Heat the oil in a deep pot to 170°C (340°F). Coat the wings in batter, let the excess drip off and fry in batches for 8–10 min, until pale golden. Drain on a rack.
3. Raise the oil to 180°C (355°F) and fry the wings again for 2–3 min, until deep golden and very crisp. The thickest part should read 75°C (165°F).
4. While the chicken fries, simmer all the glaze ingredients in a wide pan for 3–4 min, until syrupy and thick enough to coat a spoon.
5. Take the glaze off the heat, add the hot chicken and toss quickly to coat. Sprinkle with sesame seeds and serve at once with pickled radish and cold drinks.

Tips

• Glaze right before serving: the longer the chicken sits in sauce, the softer the crust gets.
• For gluten-free wings use all potato starch in the batter and tamari in the glaze.

Sources

Written in our own words after cross-checking these recipes:

Seonkyoung Longest Aaron and Claire