Crispy Korean Chicken Wings with Gochujang Sauce
Ingredients
The chicken wings
-
3
pounds
chicken wings
-
2
teaspoons
salt
The Gochujang sauce
-
1
tablespoon
oil (like peanut)
-
1
tablespoon
chopped ginger
-
3
tablespoons
chopped garlic
-
¼
cup
mirin, or rice wine or Chinese wine
-
¼
cup
soy sauce
-
¼
cup
orange juice
-
3
tablespoons
Gochujang (Korean red chile paste)
-
1–2
tablespoons
red chili paste (like Sambal Oelek or sriracha)
-
3
tablespoons
brown sugar or honey
-
2
tablespoons
rice wine vinegar
-
1
tablespoon
sesame oil
-
zest of one
orange
The batter
-
½
cup
flour
-
½
cup
corn starch
-
1⅓
cups
water
-
½
teaspoon
salt
For frying
-
1
inch
oil (peanut or canola)
Instructions
- Preheat the oven to 375°F.
- Toss chicken wings with salt and set aside.
- Make the batter by whisking flour, corn starch, water, and salt until smooth.
- Set a wire rack over a foil-lined sheet pan near the stove.
- Sauté garlic and ginger in oil until fragrant, then add mirin and simmer.
- Stir in soy sauce, orange juice, Gochujang, red chili paste, brown sugar, vinegar, sesame oil, and orange zest, then simmer again.
- Heat oil in a large skillet to 350°F.
- Coat chicken wings in batter and fry in batches until golden, about 7-9 minutes per side.
- Place fried wings on the wire rack in the oven to keep warm.
- Once all wings are fried, reheat the sauce and toss the wings in it.
- Garnish with sesame seeds and scallions, and serve immediately.
Nutrition Facts (estimated)
Servings
10
Calories
524
Total fat
34g
Total carbohydrates
30g
Total protein
30g
Sodium
800mg
Cholesterol
80mg
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