Saveur's Korean Fried Chicken Wings
March 7, 2010 § 6 Comments
What a weekend. We had our first get together with friends since in the new kitchen this weekend and it was so much fun. Just a quick shout out to our friends who came despite the on/off rain.
Apparently the biggest hit of the day were the chicken wings. I made 2 different styles of Asian sauce but the clear favorite was the Korean wing sauce from Saveur. Both the Mister and I agreed with the masses.
Since I was cooking for a crowd, we pulled out the Masterbuilt Turkey Fryer. Once the oil was to temperature, I was able to fry about 7 lbs of chicken wings in 25 minutes. BTW, Masterbuilt (in conjunction with Butterball) introduced a new indoor electric turkey fryer last year replacing the old kettle style that we have. It still accommodates the same size turkey (14 lbs). But what’s interesting is that the manual for the old kettle style could hold more food than the new style. For instance, the maximum chicken wings in the old style is 3 lbs while the new style only holds a max of 2 lbs. A couple of major differences between old and new (respectively): thermometer goes up to 400 degrees vs only 375 degrees: capacity of 30 qt vs 26 qt (that’s only a 4 cup difference). Anyway, back to the chicken wings.
I love gojujang and the honey gave it just a little bit of sweetness that made these finger smacking irresistable.
Adapted from Saveur:
For chicken wings:
- 2 pounds chicken wings, cut at joints
- 1 cup rice flour
- Fresh ground black pepper to taste (I used a lot–eyeballed it)
For Korean Sweet Spicy Sauce:
- 5 cloves garlic
- 1 inch piece peeled ginger
- 3 Tbsp soy sauce
- 3 Tbsp gojujang (Korean chile paste)
- 1 1⁄2 Tbsp. rice vinegar
- 1 Tbsp Asian sesame oil
- 3 Tbsp. honey
- Canola oil, for frying
Chop garlic and ginger in a food processor. Add soy, gojujang, vinegar, sesame oil, and honey; purée. Put sauce into a bowl.
For Chicken Wings:
Heat oil to 350 degrees.
Pat wings dry. In bowl, mix rice flour and fresh ground black pepper together. Add wings and coat with flour.
Working in batches, fry chicken until golden, 6–8 minutes. Drain on paper towels. Return oil to 350˚. Fry chicken until crisp, about 6-8 minutes more. Drain again. Toss hot chicken in sauce. These were really good with blue cheese dressing, too. I know, it’s not Buffalo style but still, it was really good.