Spicy Korean Fried Wings
If you like your wings extra crispy and spicy, then you will love these!!
- 20 whole chicken wings, joints separated, tips discarded
- 3 cups milk
- 2 cups tapioca starch (corn starch can be substituted)
- 3 tablespoons ketchup
- 2 tablespoons Aloha shoyu
- 1 heaping tablespoon Korean red chili pepper
- 1 tablespoon sesame oil
- 2 tablespoons corn/glucose syrup
- pinch of sugar, or to taste
Take the chicken wings out of the package and rinse under cold water. Put the chicken wings in a big bowl and add enough milk to submerge the chicken. Refrigerate and leave for 1.5 – 2 hours turning the wings once during that time span.
Drain the chicken wings from the milk and return to the bowl. Discard the milk. Season with salt and pepper. Get the oil in a deep fryer/wok heating up.
Dredge the chicken wings with tapioca starch until evenly coated. You can find tapioca starch in your Asian supermarkets or whole food stores.
When the oil is hot enough, fry the chicken wings in batches. About 3 – 5 minutes or until golden brown. Drain the fried chicken wings on paper towels.
Let the chicken wings rest for about 10 minutes. The wings shouldn’t be greasy anymore and cooled. If not, rest for a bit longer. Deep fry the fried chicken wings again for another 2 – 4 minutes or until they take on a darker, gold color. (This makes the chicken wings really crispy but still moist inside. If you fry these right after the primary fry without drying, they’ll just become soggy and gross)
Drain the chicken wings on paper towels.
To make the sauce, combine all the ingredients and mix thoroughly.
Add chicken wings to the big bowl and pour sauce over. Coat the wings evenly and serve immediately on serving platter. Garnish with crushed, roasted peanuts.