KFC: Korean Fried Chicken Wings

October 1, 2010 • 9 Comments

3 Save

See A&M make ravenouscouple's sweet-spicy and incomparably crispy KFC: Korean Fried Chicken Wings. Merrill also demos breaking down a whole chicken wing into familiar snack-size pieces and Amanda shows off her go-to method for peeling fresh ginger (i.e. how she likes to "show the ginger who's boss").

This week's videos were once again shot and edited by filmmaker Elena Parker.

Tags: video

Comments (9)


over 3 years ago PaulaK

This looks like a great recipe. I plan to try it. I have never thought about frying the wings twice. It seems like a good cooking tip. I have also never cooked with Wondra before. I'm looking forward to trying it. I also must say that I seem to learn the recipes on food 52 better by watching these videos than by simply reading the instructions. Thank you, Amanda and Merrill.


over 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

What a nice thing to say! Thanks so much, and we're glad these videos are useful.


over 3 years ago RobS

They look fantastic. 2 frys is better than one ;)

Could you just toss them in the glaze at the end?


over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Yes, and we did that after the video. We were concerned that tossing might tear their crisp edges, but it doesn't.


over 3 years ago ETinDC

What kind of chile sauce is it?


over 3 years ago Food52

This is from your friendly editors at Food52.

We used Huy Fong chile garlic sauce and it worked great!


over 3 years ago lapadia

Delicious recipe! I've used Wondra for a long time but didn't know it was part barley flour, in fact I never really thought to read up on it...thanks for the Wondra-ful education!


over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Yum! I'm hungry now!


over 3 years ago sygyzy

Wondra-ful! HAHA. You kill me, Amanda.