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:

Ingredients:

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

For Sauce:

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.

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§ 6 Responses to Saveur's Korean Fried Chicken Wings

  • sawyer says:

    sorry i missed the party…that looks and sounds really good though. i love korean fried chicken! hopefully we can meet sometime soon

    • CAB says:

      Hey Sawyer! No worries. We’ll have more get-togethers in the near future. We loved this version of KFC so much that I did another batch the next night for dinner. It was even good nuked, although it did lose its crunch. But still finger smacking good!

  • Kirk says:

    Hey CAB – I think the rice flour is a real key ingredient, it makes for a lighter crust. I’ve started changing around my mochiko chicken and other recipes, replacing the cornstarch with rice flour.

    • CAB says:

      Hey Kirk! I just love wings fried with the rice flour! The double fry method keeps the wings crispy for a long time. I also think it crisps up better as a leftover in the oven or toaster oven.

  • Liz says:

    It’s only 8:30am but I think I could really go for some of these wings at the moment.

    • CAB says:

      Hi Liz and thanks for stopping by! I can pretty much have these wings anytime. Your pictures of french toast has me craving french toast. Not that it surprises me since I’ve had french toast on the brain for a few weeks now. I just haven’t gotten around to either buying bread or making the right bread.

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