Photo: moonberry
By: Saira Malhotra
Is your home the destination spot this weekend for the Super Bowl? The stress levels will be predictable so keep the food highly unpredictable. Give your yelling, adrenalin-rushed guests something to really turn up the heat. How about a dish that will sum up the afternoon in one bite, something with crackle, something with fire, something to get those endorphins doing double time?
I am thinking – Korean chicken wings. Finger-licking-good, leaving you licking off a sticky, sweet and spicy residue from your fingers, this platter will be a popular addition to your football spread. Giving the Southern alternative a run for its money, this double-fried chicken is crunchier, by far more explosive with flavor and a lot less greasy of a dish.
Korean Chicken Wings Recipe
Inspired by Saveur
Ingredients:
Oil, for frying
5 cloves garlic, minced
2”” piece peeled ginger, minced
3 tbsp. soy sauce
4 tbsp. gojujang (Korean chili paste) * available at your local Asian grocery store
1 1⁄2 tbsp. rice vinegar
1 tbsp. Asian sesame oil
1 tbsp. ketchup
1 tbsp. honey
½ cup flour
½ cup cornstarch
1 tablespoon toasted sesame seeds
20 chicken wings (about 2 lbs.)
Salt and pepper
Method:
- Make a mixture of the garlic, ginger, soy sauce, 1 tbsp. chili paste, vinegar, marinade the wings in the mixture for 3 hours (the longer, the better).
- Make a sauce combining the sesame oil, ketchup, honey and 3 tbsp. chili paste and sesame seeds.
- Heat the oil to 350 degrees.
- Mix the 2 flours and season with salt and pepper.
- When you are ready to fry the chicken, dredge the wings in the flour (for a light coating).
- Fry in small batches for 7 minutes, remove and drain on paper towels. *Fry again for another 7 minutes before serving and coat in the sticky chili sauce
*If you don’t wish to fry the wings twice, finish in an oven preheated to 350 degrees.
Photos: moonberry
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