Korean Fried Chicken Wings Recipe

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serves:

8

Prep:

15 min

Cooking:

55 min

Nutrition per portion

RDA
Calories 581 kCal 29%
Fat 21g 30%
  -  Saturates 5.5g 28%
Carbohydrates 48g 29%

Korean fried chicken is a street-food favourite and such a crowd pleaser. On the street or in Korean restaurants, traditional Korean fried chicken wings are double deep-fried – our version is shallow-fried and then baked to ensure a tasty crispy skin without too much hassle! Whether it’s for a party buffet or a Friday night dinner in, these Korean fried chicken wings are finger food that is so worth the mess!

Ingredients

  • sunflower oil, for shallow frying
  • 40g plain flour
  • 40g potato flour
  • 30g cornflour
  • 1tsp baking powder
  • 1.5kg free-range chicken wings
  • 2tsp toasted sesame seeds
  • 1 bunch spring onions, finely sliced
  • for the sauce
  • 5 garlic cloves, crushed
  • 3cm piece ginger, grated
  • 4tbsp gochujang paste
  • 4tbsp rice wine vinegar
  • 3tbsp light brown sugar
  • 4tbsp maple syrup
  • 1tbsp toasted sesame oil

Method

  • For the sauce, put all the ingredients into a small pan. Place over a medium-high heat until beginning to bubble; reduce the heat and cook, stirring, for 10mins, or until thickened and syrupy. Remove from the heat and set aside.

  • Heat the oven to 200C, Gas 6. Heat 2cm depth of sunflower oil in a wok or sauté pan until hot. Meanwhile, mix together the flours, baking powder, 1tsp black pepper and 2tsp sea salt in a bowl. Add the chicken, toss to coat, then gently shake off any excess. Fry the chicken in batches for 2-3mins on each side until very lightly browned. Remove and drain on kitchen paper.

  • Transfer the chicken to a baking tray lined with baking parchment and roast for 40-50 mins until browned and crispy.

  • Reheat the sauce, then gently toss it into the chicken to coat completely. Serve the sticky wings piled up with the sesame seeds and thinly sliced spring onions scattered over.

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