If you’re ready to elevate your snack game, these Korean-style chicken wings are a must-try! With a crisp exterior and a succulent interior, these wings are double-fried for that unbeatable crunch and then tossed in a flavorful sauce. Perfect for game day or just a cozy night in!
Budget Information
The total cost for this recipe is approximately $15.00, which means each serving (assuming this recipe serves 4) is about $3.75. Here’s the breakdown:
– Chicken wings (2 lbs): $8.00
– Potato starch (1/3 cup): $1.00
– Oil for frying (1 quart): $3.00
– Soy sauce (1/4 cup): $0.50
– Honey (1/4 cup): $0.75
– Garlic and ginger: $1.00 (approx.)
Why This Recipe Works
This recipe is not just about crispy wings; it’s about the perfect dance of flavor and texture. Double-frying is the secret sauce to achieving that crunchy exterior without a heavy coat. The potato starch creates a light crisp that’s airy, letting the juicy chicken shine through. Plus, who can resist the sweet-spicy glaze that clings to these beauties? Trust me, once you take a bite, you’ll be hooked!
Ingredients + Optional Substitutions
Here’s what you’ll need to whip up these delectable wings:
– 2 lbs chicken wings ($8.00) – Try using larger wings for better flavor and texture.
– 1/3 cup potato starch ($1.00) – Can substitute with corn starch.
– 1 quart oil for frying ($3.00) – Use high smoke point oils like peanut or avocado oil.
– 1/4 cup soy sauce ($0.50) – Tamari or coconut aminos make a great gluten-free option.
– 1/4 cup honey ($0.75) – You can swap this with maple syrup for a vegan option.
– 2 cloves garlic, minced (about $0.50) – Fresh garlic elevates the flavor, but garlic powder is a good sub too.
– 1 inch ginger, grated (about $0.50) – Ground ginger can stand in if fresh isn’t on hand.
Step-by-Step Recipe Instructions
Step 1: Start by prepping your chicken wings. If possible, choose larger wings for a juicier bite. Separate the flats from the drumettes – don’t forget to discard the tips or save them for making stock! Season the wings generously with salt and pepper and add some minced ginger for an extra zing. Toss them around to coat evenly, then let them rest for about 15 minutes to absorb those lovely flavors.
Step 2: Time to coat those wings! Grab your potato or corn starch and place it in a large bowl. Coat each wing thoroughly, pressing the starch into the surface and lightly tapping off any excess. This step is key for that light, crisp layer that we’re aiming for. Once coated, arrange the wings on a cooling rack set over a baking sheet to keep them dry.
Step 3: Let’s get frying! Pour a quart of oil into a heavy-bottomed pot or deep fryer and heat it to 325°F. It’s crucial to manage your temperature to achieve that perfect crispiness. Fry the wings in batches for 10-12 minutes. You want them to be golden with minimal browning at this stage – think of this as the blanching phase. Once done, transfer them to a plate lined with paper towels to drain.
Step 4: Here comes the second fry. Crank the heat up to 350°F and pop those wings back into the oil. This time, fry them for another 7-10 minutes until they turn a beautiful deep golden brown and are crispy. Use a meat thermometer to ensure they reach at least 185°F on the inside. If you want to keep these crunchy delights warm until service, place them on a rack over a sheet pan in a 200°F oven.
Step 5: The grand finale! Toss your double-fried wings in the soy sauce, honey, minced garlic, and grated ginger mixture just before serving. Make sure every wing is generously coated. Serve these babies hot, and get ready for some satisfied smiles!
Nutritional Facts
Per serving:
– Calories: 350
– Protein: 25g
– Carbohydrates: 12g
– Total Fats: 20g
– Saturated Fat: 4g
– Fiber: 1g
– Sugar: 8g
– Sodium: 800mg
Storage and Reheating Tips
Leftover wings can be stored in an airtight container in the fridge for up to 3 days. To reheat, place them on a baking sheet in a preheated oven at 350°F for about 10-15 minutes, which will help them regain their crispy texture. Avoid using the microwave, as it tends to turn them soggy!
Serving Suggestions
Serve these scrumptious Korean-style chicken wings with a side of fresh cucumber sticks and a dipping sauce like ranch or blue cheese for a contrasting flavor. For a true Korean experience, pair them with kimchi or a refreshing salad topped with sesame seeds. Don’t forget some cold drinks to wash it all down!
Reader Tips or Helpful Notes
Don’t skip the resting time after seasoning your wings; it really helps with flavor absorption. If you’re feeling adventurous, experiment with different sauces, like spicy gochujang sauce or a sweet and tangy BBQ glaze. Lastly, ensure your oil is hot enough before frying to avoid greasy wings!
Recipe FAQs
Q1: Can I bake these wings instead of frying?
A: Yes, you can bake them, but they won’t be as crispy. Preheat your oven to 425°F and bake for about 40-45 minutes, flipping halfway through.
Q2: How spicy are these wings?
A: They’re not very spicy, but you can add red pepper flakes or hot sauce to the glaze for a kick!
Q3: Can I freeze the cooked wings?
A: Absolutely! Just make sure they are cooled completely, then store them in a freezer-safe bag for up to 2 months.
Q4: Can I use chicken breasts instead?
A: For this dish, chicken wings are recommended for the best flavor and texture, but you can use chicken breasts for a different approach, though the result will vary.
Q5: How long do these wings stay crispy?
A: They will stay crispy for about 45 minutes if kept warm in the oven after frying, but best served fresh!
