Ingredients:
24 Chicken Wings
1 Cup Flour
1 Cup Corn Starch
1/2 Cup Soy Sauce
4 Tbsp. Rice or Apple Cider Vinegar
4 Tbsp. Sesame Oil
1/4 Cup Honey
1/4 Cup Dark Brown Sugar
6 Cloves of Garlic Minced
1/2 Thumb Size Amount Ginger Minced
2 Tbsp. Korean Chili Flake
4 Tbsp. Korean Chili Paste
1/2 Cup Diced Green Onion
2 Tbsp. Sesame Seeds
Directions:
Preheat oil in deep fryer to 350 degrees.
Cut wing tips off of your wings and toss them. (If you have friends like mine who like them, you can leave them on.) Also, cut between the wing and drumette to separate into 2 pieces. If you've bought them already separated that's even better. Toss all the wings into a large colander and rinse thoroughly. Let the excess water drain for a few minutes. Put flour and corn starch in a large ziplock baggie. Taking about 6-7 wings at a time, toss them in the baggie and close. Shake around until wings are dredged in the flour mixture. Repeat with the rest of the wings. Depending on the size of your deep fryer, fry about 7-8 wings at a time. Fry for 7 minutes and take wings out and let them cool on a rack or in a dish. You may see that the wings are not fully cooked, this is ok. After you're done frying all your wings, take the first batch you fried and refry for another 7 minutes. This will cook through your chicken and make your wings extra crunchy. Repeat this step with the rest of your wings. After you've fried all your wings a second time, put them to the side to cool.
Now, for the sauce.
Combine all ingredients, except green onion and sesame seeds into a saucepan. Bring all the ingredients to a boil. Let boil for about 15-20 minutes. You can taste as the sauce is boiling and add more of any of the ingredients depending on the taste you prefer. If you would like it to be spicier you can add a tsp. of red hot sauce or tabasco. After sauce has boiled for about 20 minutes turn the stove off and let the mixture cool. The sauce will thicken as it cools.
Take each wing and coat with the sauce. I like to use a pastry brush and sauce each wing separately. Dipping the wing into the sauce causes the chicken to get soggy quickly. Remember, the special thing about these chicken wings is the intense and unique crunchiness of it. If you have any left over sauce, feel free to serve some on the side. It's too yummy to waste.
Plate your wings, sprinkle the sesame seeds and green onions and then serve those bad boys! Trust me, they are going to go quick!
Enjoy! =)
1 Cup Corn Starch
1/2 Cup Soy Sauce
4 Tbsp. Rice or Apple Cider Vinegar
4 Tbsp. Sesame Oil
1/4 Cup Honey
1/4 Cup Dark Brown Sugar
6 Cloves of Garlic Minced
1/2 Thumb Size Amount Ginger Minced
2 Tbsp. Korean Chili Flake
4 Tbsp. Korean Chili Paste
1/2 Cup Diced Green Onion
2 Tbsp. Sesame Seeds
Directions:
Preheat oil in deep fryer to 350 degrees.
Cut wing tips off of your wings and toss them. (If you have friends like mine who like them, you can leave them on.) Also, cut between the wing and drumette to separate into 2 pieces. If you've bought them already separated that's even better. Toss all the wings into a large colander and rinse thoroughly. Let the excess water drain for a few minutes. Put flour and corn starch in a large ziplock baggie. Taking about 6-7 wings at a time, toss them in the baggie and close. Shake around until wings are dredged in the flour mixture. Repeat with the rest of the wings. Depending on the size of your deep fryer, fry about 7-8 wings at a time. Fry for 7 minutes and take wings out and let them cool on a rack or in a dish. You may see that the wings are not fully cooked, this is ok. After you're done frying all your wings, take the first batch you fried and refry for another 7 minutes. This will cook through your chicken and make your wings extra crunchy. Repeat this step with the rest of your wings. After you've fried all your wings a second time, put them to the side to cool.
Now, for the sauce.
Combine all ingredients, except green onion and sesame seeds into a saucepan. Bring all the ingredients to a boil. Let boil for about 15-20 minutes. You can taste as the sauce is boiling and add more of any of the ingredients depending on the taste you prefer. If you would like it to be spicier you can add a tsp. of red hot sauce or tabasco. After sauce has boiled for about 20 minutes turn the stove off and let the mixture cool. The sauce will thicken as it cools.
Take each wing and coat with the sauce. I like to use a pastry brush and sauce each wing separately. Dipping the wing into the sauce causes the chicken to get soggy quickly. Remember, the special thing about these chicken wings is the intense and unique crunchiness of it. If you have any left over sauce, feel free to serve some on the side. It's too yummy to waste.
Plate your wings, sprinkle the sesame seeds and green onions and then serve those bad boys! Trust me, they are going to go quick!
Enjoy! =)
