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Korean Chicken Wings

Korean ChickenI love chicken wings! Buffalo chicken wings, barbecue chicken wings, fried chicken wings, grilled chicken wings…but these are my favorite. Korean Chicken wings! It’s one of my childhood favorites. I always had that one aunt who would bring it to every family gathering and I would pile it high on my plate. So I asked my mom for the recipe when I moved away from home. I memorized the ingredients, but not the measurements. My first attempt, instead of calling my mom to ask for measurements, I dumped the ingredients that I remembered in a bowl and adjusted it until I had enough korean sauce to cover enough chicken wings for 20 people. I was only cooking for 2 that night. Then over time, a little bit of that and a little bit of this until it was just as I remembered.  I’ve made it for many friends and extended family. And it’s always been a big hit. It’s fried until golden and crispy, then bathed in a sweet soy sauce mixture with ginger and sugar.

It’s great as an appetizer, main dish, or snack. AND it’s perfect for potluck parties or this Sunday at your Superbowl Party!! Try it friends!

Korean Chicken Wings

Serves 4

Ingredients:

3 to 4 lbs of Chicken Wings/drumettes

1/3 cup of Soy Sauce

1/3 cup of Brown Sugar

3 tsp of Ginger, freshly grated or 2 tsp of powdered ginger

1 clove of Garlic, smashed and peeled

1/8 cup of Mirin (sherry or rice wine vinegar will work as well)

1 tbsp Sesame Oil

1 tbsp Sesame Seeds

2 tbsps Green Onions, chopped

1/2 cup of Cornstarch

Couple pinches of Salt and Pepper

Oil for deep frying chicken (1 or more cups depending on your pot or deep fryer)

Here’s what you do:

For the sauce:

Korean Sauce
In a bowl, whisk together the soy sauce, brown sugar, mirin, garlic, ginger, sesame oil, sesame seeds, and green onions. Then add a pinch of salt and pepper. Set aside.

For the Chicken:

Korean Chicken Process
Heat oil in a pot or deep fryer using med high heat or adjust temperature of your stove or fryer as needed. Rinse chicken wings with cold water and pat dry using a paper towel. Season chicken with a pinch of salt and pepper. Next, sprinkle cornstarch on a platter. Lightly dust each wing in cornstarch. Now, time to fry those wings. Fry wings in hot oil until golden brown and cooked through. Cook chicken in small batches to avoid overcrowding pot or fryer, which usually slows down the cooking process. Place cooked chicken wings on a pan or plate lined with paper towels to absorb excess oil.

Now to give the wings a bath…
Give the sauce a stir. Dip each chicken in the sauce and place on your serving platter and serve warm or at room temperature.

Korean Chicken2

Don’t forget to share your thoughts in the comment section below. I’d love to hear from you.