Korean Fried Chicken Wings

 

Serves 4-6

For Chicken and Batter:

2.5 pounds Chicken Wings (tips discarded, and wings cut at the joints-washed and pat dry) 
1 cup Wondra Flour 
1 teaspoon salt 
1 teaspoon Pepper 

For Spicy Ginger Soy Glaze:

1 cup water 
1 cup thin sliced ginger, peeled 
3 tablespoons soy sauce 
0.5 cups brown sugar 
0.25 cups rice vinegar (can substitute with white) 
2 tablespoons honey or corn syrup
1-2 tablespoon Chile Flakes or Korean Fermented Chile


1-2 tablespoon optional sprinkle of toasted sesame Ask the
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1. First prep the chicken wings, wash, and pat dry with paper towel. In a mixing bowl, combine about 1 cup of Wondra flour, salt, and pepper. Dredge the chicken wings in the flour mixture to get a fine light coat. Heat some cooking oil in a deep fryer or a deep frying pan to about 350 degrees. Fry chicken wings, in batches if necessary, about 5 min. Remove, and shake any excess flour/grit off and allow to cool.
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2. Now in a small saucepan, add the water, ginger, soy sauce, vinegar, sugar and bring to boil. Then add the honey/corn syrup and chile and reduce by half and it will be a thick maple syrup like consistency and set aside. Re-fry the wings until crispy golden brown, about another 5-8 minutes. Drain on frying rack or paper towels. Dredge or brush on the spicy soy ginger glaze. Can also top with optional sprinkle of toasted sesame.