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.