Korean Style Chicken Wings
When I visited South Korea I had some interesting food. The blood clot soup was quite good if you can get past the blood clots. I also had Korean chicken and found the dish quite tasty and unique. I first made the sauce traditionally with Gochujang which gives it a funky fermented flavor. I then substituted sriracha sauce for the Gochujang and loved the sauce.
Korean Style Chicken Wings
When I visited South Korea I had some interesting food. The blood clot soup was quite good if you can get past the blood clots. I also had Korean chicken and found the dish quite tasty and unique. I first made the sauce traditionally with Gochujang which gives it a funky fermented flavor. I then substituted sriracha sauce for the Gochujang and loved the sauce.
Cooking Instructions
- 1
Mix all the sauce ingredients in a small pan. Bring to a boil and then simmer for 5 minutes. Taste and adjust heat or sweetness level.
- 2
Pat dry the chicken wings. In a bowl mix the baking powder, salt and pepper. Toss with the chicken until we’ll coated.
- 3
Fry up the chicken wings in batches. I use a small deep fryer. Set the temperature to 350–375°F. Cook for 6 minutes. When using a deep fryer I find that the internal temperature of the meat continues to rise dramatically even after taking it out of the oil.
- 4
Remove chicken to a rack to let any oil drip off.
- 5
Toss the wings in some sauce to coat them. Plate them and enjoy.
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