Chicken wings are the best chicken's wings ever. We all love chicken wings even Korean chicken wings. Korean chicken wings are made the same way as American chicken wings but they cook it differently. in America we use cornstarch or flour, for Koreans they use potato starch or cornstarch, sometimes flour but not as much as Americans use it. It is extra crispier & extremely good... with cornstarch. If you wanna cook these chicken wings here is what you gotta have...
Important Ingredient-Gochujang- Korean pepper paste. Red chili pepper paste in Korean. Has a really great spicy peppery & sweet flavor. A lot different from sweet Thai chili sauce.soy sauce- Just like salt, it goes very well in almost every Asian dish. Its salty & lift up flavor in every cuisine while cooking.Gorchugaru- Korean pepper flakes. chili powder in English. Has a little bit of sweet but more kick than cayenne. Goes perfect to mix in gochujang.Honey- Holds up sweet flavor in the sauce when cooking the sauce.cornstarch- Crunchier & less wheat. Sticks onto the chicken really well.
Sesame oil- Nutty toasty flavor. Can give a rich sweet sent to the flavor in a pan when cooking.
Egg- When you marinate the poultry the breading sticks onto the meat really well without coming apart. Even when you put the breaded poultry or seafood in fridge for an hour.
Water- Makes the sauce expands bigger while youre cooking sauce on pan.IngredientsMarinating chicken wings-
1 tsp ginger powder
16 chicken wings
1/2 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1/2 cup cornstarch
1 lg egg
Sauce-
3 tbsp gochujang
1 tsp sugar
1 tbsp sesame oil
1 tsp gochugaru
2 tbsp soy sauce
2 tbsp honey
1 tbsp dark brown sugar
2 tbsp water
2 tsp minced garlic
2X
Marinating chicken wings-
2 tsp ginger powder
32 chicken wings
1 tsp salt
1 tsp pepper
2 tsp garlic powder
1 cup cornstarch
2 lg eggs
Sauce-
6tbsp gochujang
2 tsp sugar
2 tbsp sesame oil
2 tsp gochugaru
4 tbsp soy sauce
4 tbsp honey
2 tbsp dark brown sugar
4 tbsp water
4 tsp garlic minced
Time- 20-25
LinksDirectionsVery important rule is to wash the chicken wings in water at the sink in cold water.
Get a cutting board & cut the joint wings in half between the drums & the flats, which makes 8 whole wings into 16 wings then put them in a bowl.
For the marinating, get a bowl of chicken wings, add the garlic powder, cornstarch, salt, pepper, & ginger powder, & egg mix them all together & make sure they're coated. Let it marinate in the fridge for an hour.
in your pan or deep fryer heat your oil on medium high heat. Fry the chicken wings for at least 10 or 12 minutes or until light brown. Put about 8 chicken wings at a time & do not overcrowd them.
Transfer the chicken wings onto a plate with paper towel to dry them.
Double fry the chicken wings for about 2 or 3 minutes on low medium so they'll become golden brown.
In a different pan put the heat on low heat, add gochujang, gochugaru, sesame oil, soy sauce, sugar, honey, water, dark brown sugar, & minced garlic. Mix them well so they'll combine. Allow the sauce to cook for 2 minutes until it turns thick then turn off the heat.
Coat the wings with the sauce on a pan & after they're coated transfer them on a plate.
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Finish.
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