Korean Chicken Wings Recipe Recipe

Name: Korean Chicken Wings Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup peanut oil; 1/2 cup michiu rice wine; 3 1/2 teaspoons soy sauce; 1 1/4 teaspoons kosher salt; 1 teaspoon toasted sesame oil; 1 scant teaspoon (3 grams) monosodium glutamate (MSG), optional; 1/2 teaspoon granulated sugar; 2 pounds chicken wings; About 1 quart vegetable oil, for frying; 1/4 cup potato starch; 1/4 cup Wondra quick-mixing flour

Servings: persons

1/2 cup peanut oil
1/2 cup michiu rice wine
3 1/2 teaspoons soy sauce
1 1/4 teaspoons kosher salt
1 teaspoon toasted sesame oil
1 scant teaspoon (3 grams) monosodium glutamate (MSG), optional
1/2 teaspoon granulated sugar
2 pounds chicken wings
About 1 quart vegetable oil, for frying
1/4 cup potato starch
1/4 cup Wondra quick-mixing flour

1
Place the peanut oil, rice wine, soy sauce, salt, sesame oil, (if using), and sugar in a large bowl and whisk to combine.
2
Stir until the salt and sugar have completely dissolved.
3
Place the chicken wings in the marinade, toss to coat evenly, cover, and refrigerate for 30 minutes.
4
When the wings are done marinating, pour the vegetable oil into a Dutch oven or a large, heavy-bottomed pot (the oil should be at least 3 to 4 inches deep).
5
Heat over medium-high heat until the oil reaches 350 degrees F on a deep-frying/candy thermometer.
6
Meanwhile, line a baking sheet with paper towels or fit it with a wire cooling rack and set aside.
7
Combine the potato starch and Wondra in a large bowl.
8
Remove 5 to 7 wings from the marinade and place them in the Wondra mixture.
9
Toss to coat them with a thin layer.
10
Fry the chicken wings in the oil, adjusting the heat as needed to maintain a temperature of 350 degrees F, until the wings are cooked through and golden brown, about 7 minutes.
11
Remove to the prepared baking sheet to drain, about 3 minutes.
12
Repeat, working in batches, with the remaining wings.
13
Serve immediately with your favorite Korean-style wing sauce.

682

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup peanut oil, 1/2 cup michiu rice wine, 3 1/2 teaspoons soy sauce, 1 1/4 teaspoons kosher salt, and more.

Yes, Korean Chicken Wings Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Korean Chicken Wings Recipe

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