Crispy Chicken Wings
40 min. Recipe Yield:
4 servings Difficulty:
Medium recipe
Crispy chicken wings - Korean cuisine recipe is very simple and very quick to cook. The secret to crispy wings is to keep them crispy, double roasted. After the first frying, the excess oil should be allowed to drain, but not on a paper towel on a sieve, and then fry a second time. Wings are covered with caramel crispy crust. Hot pepper at your discretion, its amount can be reduced, increased or not used at all. Rice syrup can be replaced with corn syrup or plain sugar syrup.
Recipe Ingredients
Cooking Recipe
The crispy chicken wings recipe is easy to cook. If there is a third phalanx, it must be removed and the wings cut in half. Chop the ginger very finely or grate it. Mix salt, ginger and pepper, and then mix the mixture with the wings. You need to mix well by practically rubbing the spices into the wings.
Now each piece of chicken wing needs to be coated very well with starch. To do this, pour the starch into a plate and roll the wings in starch one by one. At the same time, the starch should be pressed against the wings so that it covers them with a good dense, even layer.
The wings are prepared, now they need to be fried. Pour vegetable oil, approximately 5-6 cm, into a deep frying pan or brazier and put on fire. To determine whether the oil has warmed up or not, pour a small pinch of starch into it, if the oil starts to “revolt” immediately, then you can fry. Place the wings in the hot oil and fry for about 7-8 minutes, turning occasionally.
To get rid of excess fat and at the same time the wings remain crispy, you should not spread them on a kitchen towel. It is best to put it in a sieve, so the fat drains better and the wings remain crispy. After 2-3 minutes, when the oil drains enough from the wings, they can be fried again. After the second frying, also put the wings in a sieve and let the excess oil drain.
While the wings are dripping, you can prepare the caramel sauce. Pour 2 tbsp into the pan. vegetable oil, then add finely chopped garlic and dried hot peppers. Stir and after 30 seconds add soy sauce, vinegar, mustard and syrup. Mix everything again and let it boil, and then add sugar and cook for another 1-2 minutes.
By this time, there is excess oil from the wings. Transfer the wings to a deep bowl or pan, pour in the hot sauce and mix so that the sauce completely covers all the wings and on all sides. If you have a large brazier, it is best to do this in it and over low heat while the sauce is hot, so it is better distributed over the entire surface of the wings.
Ready chicken wings put on a dish, sprinkle with sesame seeds and serve. You can also add roasted peanuts to sesame seeds. This processing of the wings allows them to remain crispy the next day. But will the wings remain?