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Korean Style Crispy Chicken Wings and Sauce

Source of Recipe

From "Fried & True" by Lee Schrager


Recipe Introduction

"He may have codified the exacting, science-heavy molecular cooking movement in an epic six-volume tome—2011's Modernist Cuisine—but Nathan Myhrvold loves a plate of simply saucy chicken wings as much as the next guy. Inspired by a mix of Chinese, Japanese, and Korean flavors and techniques, Myhrvold briefly marinates his wings and coats them in a combination of potato starch and low-moisture Wondra flour before frying them to a perma-crunch—even after the wings drink up the accompanying sauce. The gochujang (a funky fermented chile paste), MSG, Shaoxing wine, and rice wine can be found at Asian grocers or online."

List of Ingredients

For the sauce:
â—¦ ½ cup gochujang (Korean fermented chile paste)
â—¦ â…“ cup sugar
â—¦ 5 teaspoons soy sauce
â—¦ 2 tablespoons Shaoxing wine or dry sherry
â—¦ 1 ½ tablespoons toasted sesame oil
â—¦ 1 tablespoon minced fresh garlic
â—¦ 1 tablespoon minced fresh ginger

For the wings:
â—¦ ½ cup peanut oil
â—¦ â…“ cup michiu (light) rice wine, dry sake, or dry white wine (do not use Mirin)
â—¦ 3 ½ teaspoons soy sauce
â—¦ 1 ½ teaspoons kosher salt
â—¦ 1 teaspoon toasted sesame oil
â—¦ 1 teaspoon MSG
â—¦ ½ teaspoon sugar
â—¦ 2 pounds skin-on chicken wings
â—¦ Frying oil of your choice
â—¦ ¼ cup Wondra flour
â—¦ ¼ cup potato starch


Recipe

Make the sauce: In a small bowl, whisk together the gochujang, sugar, soy sauce, wine, sesame oil, garlic, and ginger. Cover and reserve at room temperature.

Prepare the wings: In a bowl, whisk together the peanut oil, wine, soy sauce, salt, sesame oil, MSG, and sugar until dissolved. Add the wings and toss to coat; cover and refrigerate for 30 minutes.

Fry the wings: Fill a 6-quart pot halfway with oil and heat to 350° F. In a small bowl, combine the Wondra flour and potato starch. Sprinkle the flour mixture over the wings and toss to coat. Working in batches, fry the wings until golden brown, 6 to 7 minutes. Drain on paper towels, transfer to a bowl, drizzle with the wing sauce, and toss to coat. Serve hot.

Serves 4 to 6