Best 4 Extra Crispy Korean Style Chicken Wings Recipes

CRISPY KOREAN FRIED CHICKEN WINGS

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

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

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.

KOREAN HOT WINGS

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.