Extra Crispy Korean Style Chicken Wings Recipes

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CRISPY KOREAN FRIED CHICKEN WINGS



Crispy Korean Fried Chicken Wings image

Provided by Liza A

Time 1h20m

Yield 4 servings

Number Of Ingredients 14

3 lbs chicken wings, mixture of drumettes and wingettes
1 tsp grated ginger
½ tsp salt
½ tsp ground black pepper
⅔ cup potato starch or corn starch
Vegetable oil for frying
Sesame seeds
2 tbsp olive oil
4 cloves garlic, minced or grated
¼ cup soy sauce
½ cup honey
1 tbsp vinegar
1 tbsp Dijon mustard
1 tbsp brown sugar

Steps:

  • Heat a large non-stick skillet or wok over medium high heat. Add the olive oil, and garlic; cook for 30 seconds or until fragrant. Add soy sauce, honey, vinegar, mustard and brown sugar; stir and cook for 2 minutes or until sugar dissolves. Remove from heat and set aside.
  • Place chicken wings in a big mixing bowl. Add ginger, salt and black pepper; using your hand, mix until well blended.
  • Place potato starch in a shallow dish. Roll each wing in the powder; shake off excess powder.
  • Heat oil in wok or a large frying pan. Add wings few at a time and cook for 8-10 minutes, turning a few times using a tong. Drain on paper towel lined plate. (I cooked mine in three batches).
  • Refry the wings, starting with the first batch (followed by second and then third batch), for another 3-5 minutes or until golden brown and crispy. Drain on paper towel lined plate.
  • Reheat the sauce; add the hot chicken wings. Mix well until wings are fully coated with sauce. Transfer to a platter and sprinkle with sesame seeds.
  • Serve and enjoy!

KOREAN CHICKEN WINGS



Korean Chicken Wings image

Provided by Guy Fieri

Categories     appetizer

Time 50m

Yield 2 to 3 servings

Number Of Ingredients 11

1 to 2 pounds chicken wings (about 12 whole wings) 1st and 2nd joint, no tips
2 tablespoons canola oil, plus more for frying
3 tablespoons grated ginger
1/4 cup sherry
1/4 cup white vinegar
2 tablespoons sesame oil
1/4 cup honey
1/2 cup soy sauce
1/4 cup chili garlic sauce
Chopped scallions, for garnish
3 tablespoons sesame seeds, for garnish

Steps:

  • Preheat oven to 350 degrees F.
  • Place the chicken wings on a baking sheet and cook in the oven for 35 minutes.
  • In a medium saute pan over medium heat, add the 2 tablespoons of canola oil and the ginger. Cook for 2 minutes. Add the sherry, vinegar, sesame oil, honey, and soy sauce and chili garlic sauce and continue to cook for 2 more minutes. Remove from heat.
  • In large sauce pot or fryer, heat 3-inches of the canola oil, or enough to prevent wings from touching the bottom of the pan, to 350 degrees F. Add the chicken wings to the oil and cook for about 3 minutes, or until crispy and golden brown. Remove the chicken wings from the oil and drain on paper towels.
  • Add the wings to the sauce. Garnish with chopped scallions and sesame seeds.

KOREAN FRIED CHICKEN



Korean fried chicken image

Cook an exotic yet easy dinner like these spicy and sticky Korean chicken wings. They make ideal finger food for a buffet, but don't forget the napkins

Provided by Elena Silcock

Categories     Buffet, Dinner

Time 30m

Number Of Ingredients 11

500g chicken wings
large chunk of ginger, finely grated
50g cornflour
vegetable oil, for frying
sesame seeds and sliced spring onion, to serve
6 tbsp dark brown sugar
2 tbsp gochujang (Korean chilli paste)
2 tbsp soy sauce
2 large garlic cloves, crushed
small piece ginger, grated
2 tsp sesame oil

Steps:

  • To make the sauce, put all the ingredients in a saucepan and simmer gently until syrupy, so around 3-4 mins. Take off the heat and set aside.
  • Season the chicken wings with salt, pepper and the grated ginger. Toss the chicken with the cornflour until completely coated.
  • Heat about 2cm of vegetable oil in a large frying pan over a medium/high heat. Fry the chicken wings for 8-10 mins until crisp, turning halfway. Remove from the oil and place on kitchen paper. Leave to cool slightly (around 2 mins).
  • Reheat the sauce, and toss the crispy chicken wings in it. Tip into a bowl and top with the sesame seeds and sliced spring onions.

Nutrition Facts : Calories 487 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 1.8 milligram of sodium

KOREAN HOT WINGS



Korean Hot Wings image

Finger-licking good, Korean-style hot wings made easy and simple. The sauce can be made up to two weeks ahead of time; flavor will intensify.

Provided by G Chef

Categories     Appetizers and Snacks     Spicy

Time 45m

Yield 6

Number Of Ingredients 15

1 cup low-sodium soy sauce
¾ cup dark brown sugar
¼ cup ketchup
3 tablespoons barbeque sauce
2 tablespoons minced garlic
1 tablespoon rice wine vinegar
1 tablespoon chile-garlic sauce (such as Sriracha)
1 ½ teaspoons ground black pepper
1 teaspoon Asian (toasted) sesame oil
1 teaspoon grated fresh ginger
1 tablespoon cornstarch
1 tablespoon water
1 quart peanut oil for frying, or as needed
4 pounds chicken wings
2 tablespoons lemon-pepper seasoning, or to taste

Steps:

  • Stir soy sauce, brown sugar, ketchup, barbeque sauce, garlic, vinegar, chile-garlic sauce, pepper, sesame oil, and ginger together in a saucepan; bring to a boil.
  • Whisk cornstarch and water together in a small bowl; stir into the sauce. Remove from heat and set aside to cool and thicken.
  • Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C).
  • Season chicken wings with lemon-pepper seasoning.
  • Fry chicken wings in batches of 6 to 8 at a time in hot oil until no longer pink at the bone and the juices run clear, 6 to 8 minutes per batch. An instant-read thermometer inserted into the meatiest part of the wing, near the bone, should read 165 degrees F (74 degrees C).
  • Put cooked wings into a large mixing bowl. Ladle sauce over the wings and toss to coat.

Nutrition Facts : Calories 459.3 calories, Carbohydrate 39.1 g, Cholesterol 63.6 mg, Fat 22.5 g, Fiber 0.8 g, Protein 25.5 g, SaturatedFat 3.9 g, Sodium 2260.4 mg, Sugar 31.9 g

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