Korean

KFC: Korean Fried Chicken Wings

by:
October  1, 2010

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.

9 Comments

PaulaK October 3, 2010
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.
 
Merrill S. October 4, 2010
What a nice thing to say! Thanks so much, and we're glad these videos are useful.
 
RobS October 2, 2010
They look fantastic. 2 frys is better than one ;) <br /> <br /> Could you just toss them in the glaze at the end?
 
Amanda H. October 3, 2010
Yes, and we did that after the video. We were concerned that tossing might tear their crisp edges, but it doesn't.
 
ETinDC October 1, 2010
What kind of chile sauce is it?
 
Author Comment
Food52 October 2, 2010
We used Huy Fong chile garlic sauce and it worked great!
 
lapadia October 1, 2010
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!
 
mrslarkin October 1, 2010
Yum! I'm hungry now!
 
sygyzy October 1, 2010
Wondra-ful! HAHA. You kill me, Amanda.