Winged Victory
Crispy Korean-Style Chicken Wings Glazed with Gochujang, Soy, Rice Syrup, and Ginger
30 minutes
Serves 4
AppetizerItalianNut-freeShellfish-free
Herb's take
If you think Italian cuisine is all about pasta, let’s take a sharp turn, right into the land of crispy, sticky, sweet-heat chicken wings. Here, we borrow a Korean technique but give it a boot-shaped-country twist with an Italian fry and finish. You’ll master the art of double-frying and the science of sticky-sweet glazes.
Ingredients
Yield
4
Instructions
- 01Pat the chicken wings very dry with paper towels, then toss in a large bowl with cornstarch, flour, salt, pepper, and baking powder until well coated.
- 02Heat the vegetable oil in a large Dutch oven or heavy pot to 325°F over medium-high heat.
- 03Fry the wings in batches without crowding for 7–8 minutes until just cooked through but not deeply browned. Transfer to a rack set over a sheet tray.
- 04Increase oil temperature to 375°F. Fry the wings again in batches for another 2–3 minutes until golden brown and audibly crisp.
- 05Meanwhile, in a small saucepan, combine gochujang, soy sauce, rice syrup, brown sugar, ginger, garlic, sesame oil, and butter. Bring to a simmer over medium heat, stirring often, until slightly thickened, about 3–4 minutes.
- 06Remove glaze from heat and whisk in rice vinegar.
- 07Toss the hot wings with the glaze in a large bowl until evenly coated.
- 08Pile wings on a platter and sprinkle with toasted sesame seeds and sliced scallions to serve.
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