Get ready for Korean Wings that pack serious flavor and crunch. These crispy fried chicken wings get tossed in a bold, spicy red Gochujang based sauce known as Yangnyeom Sauce; a sticky, savory, and sweet glaze with a kick of heat. Want it hotter? Add fresh chilies to turn up the fire. The breading on these wings is next-level stuff, and sturdy enough to handle any sauce without going soggy. It’s the ultimate coating whether you’re making bone-in or boneless wings.
Servings: 2 lbs
Equipment
- 1 Deep Fryer
- 1 Marinating Bowl
- 1 Breading Bowl cleaned out and used again for saucing
- 1 Sheet Pan
- 1 Whisk
- 1 Tong
- 1 Small Sauce Pan
Ingredients
- 2 lbs Chicken Wings
- As Needed Oil - For deep-frying
Marinade
- 1 C Water
- 1 Cube Chicken Bouillon
- 1 Egg
- 4 tsp Baking Powder
- 4 tsp Potato Starch
- 1 tsp Sea Salt & MSG - each
Chicken Wing Breading
- 1 1/4 C Cornstarch
- 3 Tbl Flour
- 1/2 Tbl White Pepper
Korean Gochujang Sauce
- 1/4 C Gochujang, Honey, Water, and Ketchup - each
- 1 Tbl Soy Sauce, Sesame Oil, and Rice Vinegar - each
- 1/2 tsp Onion Powder
- 3 Cloves Garlic - chopped
- 1/8 tsp Ginger Powder
Instructions
- Marinade: Add 1/2 C of water to a pot with the bouillon cube, set over max heat. Use a fork to assist mashing and dissolving the bouillon cube. Empty into the marinating bowl with another 1/2 C of very Cold Water, Egg, Baking Powder, Potato Starch, Salt & MSG. Mix well and add the Chicken Wings. Cover and refrigerate for a minimum of 1 hour or longer.
- Breading Procedure: Heat the Deep Fryer up to 375 F. Combine the breading ingredients and mix well with a whisk. Remove the Wings from the fridge and place 1/2 of the Wings, one at a time, into the bowl with the breading while shaking it at the same time. Toss the Wings well and remove each piece, shaking off any excess breading to place on the baking sheet. Repeat for the second batch.Wash the bowl out and make the Gochujang Sauce for the Wings.
- Gochujang Sauce: Add the Sesame Oil to a pan over medium heat and add the chopped Garlic to cook until softened. Add the remaining ingredients and mix while bringing it to a boil. Empty into the washed out bowl to await the Wings.
- Deep Frying the Wings: Lift the Basket/s up from the fryer and place 1 lb into each basket. Lower and deep-fry for 10 minutes. Give the basket a shake to dislodge any stuck pieces. After 10 minutes, lift the baskets up to wait for about 2 minutes, or until the oil is hot again, if longer than 2 minutes. Deep-fry the Wings again for 2 minutes. Lift the baskets up and shake off any excess grease and empty Wings into the bowl with Sauce. Toss around until coated well and plate to serve right away.
Notes
Scaling: For the marinade, use 1/2 tsp Sea Salt & MSG for every 1 lb (ca. 454 g) of Wings. Everything else can stay the same, to marinate up to 4 lbs. The breading is good for 2–3 lbs. If more wings are desired, add the following for extra breading, per every additional 1 lb (ca. 454 g) of wings;
- 7 Tbl Cornstarch
- 1 Tbl Flour
- 1/2 tsp White Pepper