korean chicken wings with gochujang drizzle
These Korean chicken wings are ultra-crispy, super-tender wings with a spicy Korean dipping sauce. The best thing - they are absolutely foolproof and take only minutes for the final fry before serving.
- 2 lbs chicken wings cut into pieces, tips discarded
- 1/2 cup flour
- 1/2 cup corn starch
- 2 tsp kosher salt
- 1 tsp baking soda
- oil for deep frying
The Korean BBQ sauce
- 1 Tbsp rice vinegar
- 1 Tbsp mirin
- 2 Tbsp gochujang
- 1 Tbsp soy
- 1 tsp sesame oil
- 1/4 tsp black pepper
- 2 Tbsp sugar
Sous vide the wings
Vacuum seal the wings.
Cook, sous vide, for 2 1/2 hours at 144F.
Remove from the water bath.
Make the gochujang drizzle
Combine the rice vinegar, mirin, gochujang, soy, sesame oil, black pepper and sugar in a small saucepan. Bring to a gentle simmer, stirring to combine. Let cool.
Fry the wings
Heat one inch of vegetable oil in a wok or cast iron pan. Alternately prepare your deep fryer. The target temperature is 375F but anywhere between 350F and 400F is OK. The chicken is already cooked. This is all about crisping up the skin.
Thoroughly combine the flour, corn starch, salt and baking soda.
Remove wings from the vacuum pack and toss with flour mixture. Place coated chicken wings on a wire rack while the oil heats.
Fry the chicken wings in batches. If you are brave, just slip the chicken into the oil with your hands. If you aren't brave, use tongs. Tongs are more cumbersome but they works fine.
Fry the chicken to colour them. They are already cooked. The frying is all about getting the coating right. That's the beauty of this recipe. It takes about 3 minutes for them to colour up nicely.
Remove wings from oil with a slotted spoon. Drizzle with gochujang sauce and serve hot and crispy.
Serving: 4servings | Calories: 881kcal | Carbohydrates: 73g | Protein: 48g | Fat: 41g | Saturated Fat: 11g | Cholesterol: 188mg | Sodium: 3209mg | Potassium: 478mg | Fiber: 1g | Sugar: 15g | Vitamin A: 425IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 4.1mg