These fried Korean chicken wings will rock your child's world!
You don’t need wheat flour to make chicken wings! And you can adjust the sauce and spices to your kid’s unique taste. With this recipe from Chef Edward Lee, you won't even miss the wheat flour in these wings.
- 3 lbs chicken wings
- 2 teaspoons kosher salt
- 6 garlic cloves, coarsely chopped
- 1 2" piece fresh ginger, peeled, coarsely chopped
- 1 cup plus 1½ Tbsp. reduced-sodium soy sauce
- 1/4 cup gochujang (Korean hot pepper paste)
- 1/4 cup (packed) light brown sugar
- 2 tablespoons fresh lemon juice
- 2 teaspoons honey
- 2 tablespoons rice wine
- 2 tablespoons unseasoned rice vinegar
- 1 teaspoon freshly ground black pepper
- 1/4 cup potato starch
- Peanut or vegetable oil (for frying)
- 1 tablespoon sesame seeds
- Season chicken wings with salt, cover, and chill at least 8 hours and up to 1 day.
- Bring garlic, ginger, soy sauce, gochujang, brown sugar, lemon, honey, wine, vinegar, and pepper to a boil in a medium saucepan over medium-high heat; reduce heat, and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Strain sauce through a fine-mesh sieve into a medium bowl; discard solids. Set sauce aside.
- Place potato starch in a large bowl. Pat chicken wings dry with paper towels; add to potato starch and toss until evenly coated.
- Fit a large cast-iron skillet or other heavy straight-sided skillet (not nonstick) with deep-fry thermometer; pour in oil to measure 1" and heat over medium-high heat until thermometer registers 325°.
- Working in 3 batches, fry chicken wings, turning often with tongs and adjusting heat to maintain temperature between 300°–325°, until golden, about 5 minutes. Transfer wings to a wire rack set inside a baking sheet.
- Increase oil temperature to 375°. Working in 3 batches, fry chicken until golden brown and crisp, about 5 minutes. Transfer wings back to rack, brush liberally with reserved sauce, and top with sesame seeds.
- Serve wings with any remaining sauce.