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  1. Korean Fried Chicken Wings with Ginger Soy Glaze
(adapted from Cooking Korean Food with Maangchi)
2-3 lbs chicken wings (tips discarded, and wings cut at the joints-washed and pat dry)
1 cup of Wondra flour
1 ts salt
1 ts pepper
Soy Ginger Glaze 
1 cup water
1 cup thinly sliced ginger
3 tbs soy sauce
1/2 cup brown sugar
1/4 cup vinegar
2 tbs honey or corn syrup
1-2 tbs Korean fermented chile or rooster brand garlic chile or red pepper flakes (adjust according to your tastes)
optional: 1/4 cup 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,  chile, sugar and bring to boil. Then add the honey/corn syrup 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  soy ginger glaze. We also like to finish with some toasted sesame on  top.

    Korean Fried Chicken Wings with Ginger Soy Glaze

    (adapted from Cooking Korean Food with Maangchi)

    • 2-3 lbs chicken wings (tips discarded, and wings cut at the joints-washed and pat dry)
    • 1 cup of Wondra flour
    • 1 ts salt
    • 1 ts pepper

    Soy Ginger Glaze

    • 1 cup water
    • 1 cup thinly sliced ginger
    • 3 tbs soy sauce
    • 1/2 cup brown sugar
    • 1/4 cup vinegar
    • 2 tbs honey or corn syrup
    • 1-2 tbs Korean fermented chile or rooster brand garlic chile or red pepper flakes (adjust according to your tastes)
    • optional: 1/4 cup toasted sesame
    korean chicken wings 

    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.

    korean chicken wings 

    Now in a small saucepan, add the water, ginger, soy sauce, vinegar, chile, sugar and bring to boil. Then add the honey/corn syrup 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 soy ginger glaze. We also like to finish with some toasted sesame on top.

    korean chicken wings

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