Super Bowl LI is just around the corner and thinking about it is making me crave fried chicken wings. Buffalo chicken wings with blue cheese dressing is the quintessential Super Bowl party food and I guarantee there will be a large platter at somebody’s Super Bowl party. For this Super Bowl Sunday, if you want to change things up, you can prepare this Korean version with a soy-garlic glaze. The chicken wings are crispy, sweet, salty, and garlicky with an umami kick. This recipe was inspired by my favorite chicken wings at Kyochon in Koreatown Los Angeles. There were many Kyochon take-out nights back when I lived in LA and ordered both soy-garlic and the spicy ones. I created recipes for both versions, but decided to share this soy-garlic wings since it’s more kid-friendly.
To ensure the perfect fried chicken wings, there are few important techniques: 1) Dry-brining ensures even seasoning through out each wing. 2) Keep the chicken wings as dry as possible before dredging them in cornstarch. This step helps create a thin crispy skin on each wing. 3) Keep the temperature as constant as possible. If you let the oil temperature drop too much, the chicken will get soggy. You may want to fry the wings in three batches, recalibrating the heat of the oil after each batch. Using a candy thermometer will help you get consistent results. Follow these tips and I guarantee you’ll have some of the best chicken wings ever. Enjoy!
Korean-Style Fried Chicken Wings
Yield: 18-20 wings
2 lbs of organic chicken wings, frozen or fresh
1 teaspoon of Kosher salt
1 teaspoon of sunflower oil or organic Canola oil
2 garlic cloves, minced
1/2 teaspoon grated of ginger
1/4 cup of organic soy sauce
1/4 cup of water
2 tablespoons of Mirin
2 tablespoons of brown sugar
1/4 teaspoon of freshly grated black pepper
1/4 teaspoon of sesame oil
2 cups of sunflower or organic canola oil
1/2 cup of cornstarch
Black sesame seeds, optional
Cilantro and red pepper slices for serving, optional
1. If using frozen wings, place them in the refrigerator overnight to thaw.
2. Place the chicken wings in a colander and drain any excess water. Place the colander over a large bowl. Sprinkle with 1 teaspoon of Kosher salt. Toss for even salt distribution.
3. Loosely cover with plastic wrap and place in the refrigerator for 1 hour. This is the dry brining process.
4. Meanwhile, make the soy-garlic glaze. Heat a small sauté pan to medium-low heat. Add the teaspoon of oil, then the garlic. Sauté for 30 seconds.
5. Add the rest of the ingredients. Whisk and cook for about 5 minutes until mixture thickens a bit. Set aside.
6. After one hour, rinse the chicken wings in cold water. Pat dry with paper towels.
7. Bring 2 cups of oil to 350°, either in the deep fryer or a wok.
8. Dredge the chicken wings in the cornstarch. Shake off excess cornstarch before placing them in the fryer.
9. Once the oil is at the correct temperature, place 1/3 to 1/2 of the coated chicken wings in the oil. (Tip: fry the drumettes separately from the wingettes to ensure even cooking. The wingettes fry a couple minutes quicker.)
10. Deep fry for about 15 minutes or until crispy and golden. Turn them around a couple times with tongs for even browning.
11. Transfer the fried chicken to a colander lined with paper towels. Return oil to 350° and repeat with another batch of chicken wings.
12. Take the reserved soy-garlic glaze and brush each chicken wing with a barbecue brush until completely coated.
13. Place on a serving plate and serve immediately.