Super crispy honey garlic Korean chicken wings. Makes for two large portions as a main meal on its own, or served as a delicious side dish.
Korean Chicken Wings
Ingredients
Chicken Wings
- 1 kg chicken wings
- 1½ tsp garlic powder
- ½ tsp ground ginger
- ½ tsp turmeric
- 1 tsp kosher salt
- 2 tbsp Shaoxing wine
- ⅓ cup corn flour
- ⅓ cup potato starch
Sauce
- 4 tbsp soy sauce
- 3 tbsp light brown sugar
- 3 tbsp honey
- 2 tbsp water
- 1 tbsp Shaoxing wine
- 2 tsp rice vinegar
- 1 clove garlic finely chopped
- 2 spring onions cut in to 1 inch lengths
- 2 tbsp gochujang
Slurry
- 2 tsp corn flour
- 2 tsp water
Garnish
- 2 spring onions finely chopped
- toasted sesame seeds
Instructions
Chicken Wings
- Mix the garlic powder, ginger, turmeric, salt and Shaoxing wine together in a large bowl. Add the wings and coat well.
- In a separate bowl, mix the corn flour and potato starch. Take each wing, put in to the flour mix and ensure completely coated, then set aside for cooking.
- Heat frying oil in a large pot to 375°F then fry the wings in batches for 4-5 minutes. Set them on a cooling rack set over a tray.
- Once all the batches are cooked, return the wings in batches for a further 2-3 minutes second fry. Again set on a cooling rack once cooked.
Sauce
- Add all of the ingredients in to a small pan and heat over a low heat until the mixture starts to bubble, stirring often.
- After a 1-2 minutes, strain out the spring onions. Mix up the slurry in a small bowl and mix in.
- Continue to cook until it reaches the desired thickness, stirring throughout.
Serving
- Put the wings in to a large bowl and pour over the sauce. Toss the wings to ensure well coated in the sauce.
- Divide the wings in to bowls, garnish with spring onions and sesame seeds.