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 water1 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
- 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.
- 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.
