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Norm’s Korean-Style Chicken Wings




Source of Recipe


Norm Matthews at eGullet.org – originally from the blog: A Beautiful Mosaic


Recipe Introduction


Norm made these last year and I thought they looked so good that I asked him for the recipe. I finally made them for Super Bowl Sunday 2013 at the McMahon’s. They are absolutely delicious – even Katie and Alex who don’t normally care much for wings loved them. They fry up tasty and very crispy and the sauce makes them really sticky and gooey. Every part of this wing recipe is really flavorful – the dredge/batter, the tender wings, the sticky sauce. I fried the wings early in the day and made the sauce. At serving time, I just heated the wings on a rack at 375 degrees and warmed up the sauce in the microwave. The only change I made was to use a little hot sauce in the sauce rather than red pepper flakes.


List of Ingredients




CHICKEN WINGS:
30 pieces of chicken wings, patted dry – each wing cut into 2 pieces, save the tips for stock
1 medium onion, minced fine
3 cloves garlic, minced fine
1-inch piece ginger, minced fine or grated
1 egg, lightly beaten
1 1/2 t. salt
1/2 t. pepper
1/2 c. flour
1/2 c. cornstarch
Oil for frying

GLAZE:
2-inch piece peeled ginger, thinly sliced
3/4 c. water
3/4 c. packed dark brown sugar
1/2 c. vinegar
2 T. soy sauce
1/2 c. corn syrup
1 t. red pepper flakes (optional)


Recipe



WINGS:
Heat oil over medium-high heat to about 350 degrees in a large skillet or Dutch oven. You want enough oil so that the wing pieces will be able to float. Mix the minced onion, garlic, ginger, egg, salt and pepper in a large bowl. Add the wings and toss to coat completely. Mix the flour and cornstarch together and then add to the wing mixture. Stir to combine.

Cooking in batches, fry the chicken wings until golden brown and done, turning as needed. This will take anywhere from 10 to 15 minutes. Drain wings on a rack.

GLAZE:
Place water, brown sugar, soy sauce, vinegar and ginger slices in a small sauce pan and bring to a boil. Boil vigorously for 15 minutes. Lower the heat to medium and add the corn syrup. Cook until the mixture thickens and coats the back of a spoon. Remove the ginger slices and remove the pan from the heat. The glaze with thicken upon standing.

To serve, drizzle wings with glaze and toss. Serve immediately.

Makes 30 wings.