Korean Fried Chicken Wings

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Calories: 700 Calories

Macros: Proteins: 30g, Fats: 45g, Carbohydrates: 40g

Cooking time: 1 hour 30 minutes

Recipe ingredients:

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Categories: Appetizers, Poultry Dishes, Asian Cuisine, Party Foods, Finger Foods, Crispy Delights, Fried Dishes, Game Day Foods, Chicken Recipes, Savory Snacks

About

Korean Fried Chicken Wings are a flavorful and crispy dish perfect for game nights or casual dinners. With a blend of savory marinades and a crispy cornstarch coating, these wings deliver a deliciously crunchy texture and a savory taste. Marinated with garlic, ginger, soy sauce, and other aromatic ingredients, the wings are fried until golden brown and crispy. Serve them hot, garnished with green onions or sesame seeds for an added burst of flavor. Whether you are entertaining guests or simply indulging in a tasty treat, these wings are sure to impress.

Top Recipe

Lets make some Korean Fried Chicken

mrsbakerskitchen10 months ago3 min read

Experience the crispy, savory delight of Korean fried chicken wings, perfect for a game night or a casual dinner. With a handful of pantry staples, you can whip up these delicious wings and impress your taste buds!

Ingredients

🧄 2 tablespoons garlic paste
🫚 1 tablespoon ginger paste (or 1 teaspoon ginger powder)
🥢 3 tablespoons soy sauce
🍶 2 tablespoons sake (optional)
🍶 2 tablespoons mirin
🍬 1 tablespoon sugar
🌰 1 teaspoon sesame oil (optional)
🧂 Salt and pepper to taste
🍗 1.5 pounds chicken wings
🌽 1 cup cornstarch
🛢️ Vegetable oil for frying

Instructions

1- Marinate the Chicken:

In a large bowl, combine garlic paste, ginger paste (or powder), soy sauce, sake (if using), mirin, sugar, and sesame oil. Stir well until the sugar is dissolved.
Add salt and pepper to taste.
Add the chicken wings to the marinade, ensuring each piece is well-coated.
Cover and refrigerate for at least 1 hour to allow the flavors to infuse. Longer marination (up to 4 hours) can enhance the taste.

2- Prepare for Frying:

In a large deep pan or Dutch oven, heat enough vegetable oil to submerge the chicken wings. Heat the oil to 350°F (180°C).
Remove the marinated chicken wings from the refrigerator. Shake off any excess marinade.

3- Coat the Chicken:

Place the cornstarch in a shallow dish. Coat each chicken wing thoroughly with cornstarch, ensuring an even layer. This will provide that signature crispiness.

4- Fry the Chicken:

Carefully lower the coated chicken wings into the hot oil. Fry in batches to avoid overcrowding the pan.
Fry each batch for about 8-10 minutes, or until the wings are golden brown and crispy. Ensure the internal temperature reaches 165°F (74°C).
Remove the wings from the oil and let them drain on a wire rack or paper towels.

5- Serve:

Serve the wings hot, garnished with thinly sliced green onions or sesame seeds for added flavor.

Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 4
Equipment: Large bowl, deep pan or Dutch oven, wire rack, paper towels