Korean Chicken Wings

  • Ready in 1h

  • Serves 6

  • 289 calories

  • 10.9g carbs

The recipe Korean Chicken Wings could satisfy your Korean craving in around 1 hour. This recipe makes 6 servings with 553 calories, 16g of protein, and 48g of fat each. For $1.65 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe from Chow has 1 fans. If you have vegetable oil, granulated sugar, potato starch, and a few other ingredients on hand, you can make it. To use up the granulated sugar you could follow this main course with the Strawberry-Lavender Shortcakes as a dessert. It is a good option if you're following a dairy free diet. It works well as a rather inexpensive hor d'oeuvre.

10 ingredients

  1. 2 lb chicken wings
  2. 1/2 tsps granulated sugar
  3. 1 tsps kosher salt
  4. 1/2 cups peanut oil
  5. 1/4 cups potato starch
  6. 1/2 cups rice wine
  7. 1 tsp sesame oil
  8. 4 tsps soy sauce
  9. 1 qt vegetable oil
  10. 1/4 cups wondra flour

Instructions

  1. Place the peanut oil, rice wine, soy sauce, salt, sesame oil, MSG (if using), and sugar in a large bowl and whisk to combine. Stir until the salt and sugar have completely dissolved.
  2. Place the chicken wings in the marinade, toss to coat evenly, cover, and refrigerate for 30 minutes.When the wings are done marinating, pour the vegetable oil into a Dutch oven or a large, heavy-bottomed pot (the oil should be at least 3 to 4 inches deep).
  3. Heat over medium-high heat until the oil reaches 350°F on a deep-frying/candy thermometer. Meanwhile, line a baking sheet with paper towels or fit it with a wire cooling rack and set aside.
  4. Combine the potato starch and Wondra in a large bowl.
  5. Remove 5 to 7 wings from the marinade and place them in the Wondra mixture. Toss to coat them with a thin layer.Fry the chicken wings in the oil, adjusting the heat as needed to maintain a temperature of 350°F, until the wings are cooked through and golden brown, about 7 minutes.
  6. Remove to the prepared baking sheet to drain, about 3 minutes. Repeat, working in batches, with the remaining wings.
  7. Serve immediately with your favorite Korean-style wing sauce.
Korean Chicken Wings

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