The first step is brining the wings. And don’t even think about skipping this step.
Saute garlic and ginger in a saute pan for few minutes.
Add Mirin, soy sauce, oj, orange zest, brown sugar, rice vinegar,
sesame oil and gochujang ( a fermented korean chili paste).
I also added sriracha for extra heat.
The gochujang is really not a spicy as it looks,
but it does add an interesting flavor.
Let this come to a simmer for 1-2 minutes and then turn off heat.
This will thicken and become nice and sticky. Set aside.
Set up a frying station on your stove,
with a deep saute pan or wide pot filled with 1 inch of canola oil.
Next to this, place a wire rack over a sheet pan.
Turn heat to med high and heat oil to 350F.
Whip up an easy batter in a med sized bowl
with cornstarch flour and water.
I also experimented with a dry flour mixture,
but the batter was 100 times better.
you may be able to do more or less.
Then gently place in the hot oil, careful not to splatter.
They should sizzle.
It’s a beautiful sound.
Cook for 5 minutes before turning them over…..and cook for two more.
A total of 7 minutes.
They will be a very light golden color.
In batches, cook all the chicken and then place on the rack.
Once you are done, you will fry them again.
They are fried twice.
This time for 4 minutes until they are really golden brown.
No wonder why people fry chicken. Its quite extraordinary really. I thought briefly about roasting them in the oven, to make them healthier. But seriously, whats the point? If you are going to eat chicken wings, you might as well make it worth it. And for chicken wings to be worth it, the skin needs to be crispy. It’s very difficult to achieve this in an oven.
Heat up your thickened delicious sticky sauce
and using tongs, roll your double fried chicken wings
coating all sides.
Garnish with sesame seeds and scallions.
In a large bowl. Mix 1c sugar and 1c salt with 8 C water
brine 4 lbs chicken wings for 1-4 hours.
2T chopped ginger
3T choped garlic
1 T canola for 3-4 minutes
1/2 C mirin
1/2 C soy
zest of one orange
1 C Orange juice (2-3 Oranges)
3/4 C brown sugar
1 tsp rice wine vinegar
1 T sesame oil
3 T korean fermented chili paste
1-2 T Sriracha (depending on how spicy you want it)
Bring to a simmer and let simmer for 2-3 min.
In a small bowl, mix:
1/2 C flour
1/2 C corn starch
1 1/3 water
Fry the chicken:
Use a deep sauté pan or pot.
Add 3/4 to 1 inch of canola oil. Heat on med -high heat until 350F.
I don’t have a thermometer, so i guessed, testing the oil with a little drop of batter.
When is sizzled heartily, it seemed hot enough.
Working in batches, dip chicken in batter and place gently in oil, careful not to splatter. Be careful not to over crowd. Leave in 5 mins, then gently turn over and leave 2 more minutes.They should be a very light golden color. Place on a cooling rack set over over a sheet pan. Do all the chicken.
Then fry them one more time for 4-5 mins until a deep golden color. Test one for doneness.Some of the bigger wings i left in a little longer. This second fry, will give you good crispy skinned chicken.
Lastly heat up your sticky korean sauce. Roll your twice fried wings in the sauce and garnish with sesame seeds and scallions.