← Nouns Cooking · Korean

Ingredients

• 1 kg chicken wings, split into drumettes and flats
• 1 tsp Salt
• ¼ tsp Black pepper
• 1 tsp Ginger, grated
• 70 g potato starch or cornflour
• 40 g Plain (all-purpose) flour
• ½ tsp Baking powder
• 120 ml ice-cold water
• 1 l neutral oil, for deep-frying
• 3 tbsp Ketchup
• 2 tbsp Gochujang
• 3 tbsp honey or rice syrup
• 1 tbsp Sugar
• 1 tbsp Soy sauce
• 3 cloves Garlic, minced
• 1 tsp rice or white vinegar
• 3 tbsp Water
• 1 tsp Sesame seeds
• 1 Spring onion, finely sliced (optional)

Method

1. Pat the wings very dry and toss with the salt, pepper and ginger. Whisk the batter ingredients into a thin batter, then add the wings and coat them well.
2. Heat the oil in a deep, heavy pot to 160°C (320°F). Fry the wings in batches, without crowding, for 8–10 min, turning now and then, until pale golden and cooked through. Drain on a rack.
3. Let the wings rest for 5 min while the oil heats up to 180°C (355°F). This lets steam escape, so the crust ends up crunchier.
4. Fry the wings again in batches for 2–3 min, until deep golden and very crisp. Drain on the rack. The meat by the bone should reach 75°C (165°F).
5. Meanwhile, simmer all the sauce ingredients in a large pan over medium-low heat for 2–3 min, stirring, until glossy and slightly thickened.
6. Tip the hot wings into the sauce off the heat and toss quickly until coated. Sprinkle with sesame seeds and spring onion and serve at once, ideally with pickled radish and a cold drink.

Tips

• Never fill the pot more than a third full of oil, keep a lid nearby and never leave it unattended.
• For crunch that lasts, toss only what you will eat straight away; the rest stays crisp unsauced.

Sources

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

Korean Bapsang Maangchi My Korean Kitchen