KFC: Korean Fried Chicken Wings
Just a few ingredients go a long way: soy sauce, honey, fresh ginger, sesame seeds, Wondra, chili (we used paste) and brown sugar. (We left out the rice vinegar -- whoops!)
These wings are double-fried, so you'll need plenty of oil and a deep pot.
Wondra, salt and pepper for dredging.
We carefully rinsed and patted dry the wings before getting to work.
Amanda "topped and tailed" them, getting rid of the wing tips and separating the rest at the joint into two pieces.
Wondra is wondraful! A light coating makes for a supremely crisp skin.
Try to keep the oil temperature around 350 degrees as you fry -- this may mean adjusting the flame up or down.
And avoid the temptation to overcrowd! 6 to 8 pieces in a pot this size is about right.
After Fry #1.
Meanwhile, Amanda slices a whole lot of ginger paper thin for the glaze.
Ginger and brown sugar: always a good start.
A little soy sauce, some water and a little rice vinegar go in next, and then you bring it all to a boil.
Honey and chili (we preferred 2 tablespoons to 1), and then simmer away until you have a rich, syrupy glaze.
Fry #2.
You can dunk if you like, but we chose to brush the wings with the glaze. (We dare you to resist tasting one before you've finished glazing!)
Little eyes (and noses) perk up.
A smattering of toasted sesame seeds is optional, but highly recommended.
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A&M say: Honeyed and fragrant with a fiery kick, ravenouscouple's chicken wings encapsulate the word "addictive." The ingenious combination of coating the wings in Wondra and then double-frying them renders the fat and then crisps the skin to the point that it essentially becomes a shell encasing the succulent meat. We're pleasantly reminded of the best version of General Tso's chicken we've ever had -- only better. Fry up a mess of these for your friends, and they'll love you forever. - A&M
ravenouscouple says: This recipe is inspired by the popular Korean Chicken wing craze from chains such as Kyo-Chan and Bon Chan. It's very lightly breaded in a light flour, double fried for a crispy skin and glazed with a spicy ginger soy sauce. The double frying renders out the fat and makes the skin deliciously crispy. Try this at during football season and your guests will beg for more! - ravenouscouple
Serves 4-6
For Chicken and Batter
- 2.5 pounds Chicken Wings (tips discarded, and wings cut at the joints-washed and pat dry)
- 1 cup Wondra Flour
- 1 teaspoon salt
- 1 teaspoon Pepper
For Spicy Ginger Soy Glaze
- 1 cup water
- 1 cup thin sliced ginger, peeled
- 3 tablespoons soy sauce
- 0.5 cups brown sugar
- 0.25 cups rice vinegar (can substitute with white)
- 2 tablespoons honey or corn syrup
- 1-2 tablespoon Chile Flakes or Korean Fermented Chile
- 1-2 tablespoon optional sprinkle of toasted sesame
- First prep the chicken wings, wash, and pat dry with paper towel. In a mixing bowl, combine about 1 cup of Wondra flour, salt, and pepper. Dredge the chicken wings in the flour mixture to get a fine light coat. Heat some cooking oil in a deep fryer or a deep frying pan to about 350 degrees. Fry chicken wings, in batches if necessary, about 5 min. Remove, and shake any excess flour/grit off and allow to cool.
- Now in a small saucepan, add the water, ginger, soy sauce, vinegar, sugar and bring to boil. Then add the honey/corn syrup and chile and reduce by half and it will be a thick maple syrup like consistency and set aside. Re-fry the wings until crispy golden brown, about another 5-8 minutes. Drain on frying rack or paper towels. Dredge or brush on the spicy soy ginger glaze. Can also top with optional sprinkle of toasted sesame.
- Your Best Chicken Wings Contest Winner!
Tags: chicken, chicken wings, savory, serves a crowd
about 1 year ago negramodelo
I made this recipe for the Superbowl. They were amazing. I strained some of the ginger. The wings went quickly. Next time I will have to double the recipe.
Thanks for sharing this recipe.
about 1 year ago Beverly Conover Davis
This recipe looks amazing! Could you substitute rice flour for Wondra to get the desireable crispy coating
about 1 year ago The Good Cook
Going to start cooking these for dinner right now!
over 1 year ago tastyfish
I have been making these since you posted the recipe. I use panko instead of wondra. My lord a better wing there has never been. Thank you !
over 1 year ago cowanem
I made these last super bowl and I still fantasize about them. I am hoping the Steelers go all the way, but win or lose, these wings will be the superstar of next Superbowl Sunday! If you are thinking about trying them.....stop thinking! Start cooking!
over 1 year ago Texas Ex
The wings were delicious--frying twice is a bit of work, but well worth the effort. Next time, I will add a bit more heat to the sauce. That being said, the sauce was nicely balanced when made according to your directions. Tangy, spicy, and a bit sweet. Great recipe!
almost 2 years ago Vicki M
Would this work with drumsticks?
about 2 years ago Laura_K
Silence, for me, is a big indicator that the food is good...when I put these on the table last night, you could hear a pin drop. The fry-cool-fry method produces a crackling skin that nearly dissolves in your mouth. We all have our "ways to do things", and now this will be my way to make wings, thanks to you! I will say that for convenience sake and very busy supermarkets yesterday, I used my own sauce (franks buffalo sauce mixed w brown sugar--my old stand by and favorite) , though I intend to make yours (like next week!!!). I did find this preparation to be a little time consuming for me at home--frying in small batches and watching the thermometer carefully to maintain temp--but it was Worth. Every. Second. All the best and congrats!
about 2 years ago cowanem
Of my whole superbowl spread, these were gone in no time.... what a hit! This is on my keeper list.
about 2 years ago gourmetmamma
Really ONE CUP of sliced ginger??????
about 2 years ago footejm
I had the same thought. I ended up using what I felt was a lot of ginger -- probably a half cup, cut into fairly thin slices. Before tossing the wings in the sauce, however, I removed and discarded the ginger. Done this way, I thought the ginger flavor properly accented the dish, without overwhelming it.
over 2 years ago charissa
These were delicious, friends finished the plate in 5 minutes flat! Thanks!
over 2 years ago foodfighter
Congrats on winning the contest
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
congrats ravenouscouple!!
over 2 years ago gingerroot
Congratulations!! I can't wait to make these amazing looking wings!
over 2 years ago peter_steinberg
Can't wait to try this and compare them to the Bon Chon I hit up on occasion.
over 2 years ago Lizthechef
Congratulations on your winner!
over 2 years ago ravenouscouple
@savorykitchen: it's really up to you whether you like the flakes or the extra flavor of the fermented chile paste. feel free to experiment!
over 2 years ago Midge
Wow, these look amazing..
over 2 years ago Savorykitchen
lordy do these look good - off to get some wings. One question on the Korean chile: is this gochujang (the paste) or gochugaru (chile flakes)? Shockingly I have both in the cabinet and I'd love to pick the one you've used.
over 2 years ago lapadia
Congrats on the EP and being in the finals!