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Korean fried chicken wings with ginger soy glaze

The Ravenous Couple
Korean fried chicken wings coated with super-fine Wondra flour and deep fried twice to make a crispy skin. A ginger goy glaze and toasted sesame seeds complete the delicious flavor of these wings.

By Hong Pham and Kim Dao, The Ravenous Couple  
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 teaspoon salt
1 teaspoon pepper

Soy Ginger Glaze

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

1. 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.

2. Heat some cooking oil in a deep fryer or a deep frying pan to about 350 degrees F. Fry chicken wings, in batches if necessary, about 5 minutes. Remove, and shake any excess flour/grit off and allow to cool.

3. 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.

4. 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.

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Mark Sappenfield
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