Korean chicken wings. Crispy Korean fried chicken wings with gochujang drizzle. Seriously delicious stuff. For when you want to impress.
Korean fried chicken wings are crazy delicious
This is the kind of stuff I dream about. Korean fried chicken wings are so crispy they are loud when you bite into them. Loud. That’s music to my ears.
These wings are way better than most restaurants make. This is what would happen if good restaurants served Korean chicken wings. The coating is ultra-crispy. The chicken super tender.
The sauce sweet and salty and spicy. I actually surprised myself the first time I made them. I’m going way out there on this one. I know. But they are that good. Crazy good.
And the beautiful thing about these Korean fried chicken wings is they are pre-cooked before they ever hit the deep fryer. No worrying that they are done. How? Sous-vide. That’s how.
korean chicken wings with gochujang drizzle
Ingredients
The chicken
- 2 lbs chicken wings cut into pieces, tips discarded
- 1/2 cup flour
- 1/2 cup corn starch
- 2 tsp kosher salt
- 1 tsp baking soda
- oil for deep frying
The Korean BBQ sauce
- 1 Tbsp rice vinegar
- 1 Tbsp mirin
- 2 Tbsp gochujang
- 1 Tbsp soy
- 1 tsp sesame oil
- 1/4 tsp black pepper
- 2 Tbsp sugar
Instructions
Sous vide the wings
- Vacuum seal the wings.
- Cook, sous vide, for 2 1/2 hours at 144F.
- Remove from the water bath.
Make the gochujang drizzle
- Combine the rice vinegar, mirin, gochujang, soy, sesame oil, black pepper and sugar in a small saucepan. Bring to a gentle simmer, stirring to combine. Let cool.
Fry the wings
- Heat one inch of vegetable oil in a wok or cast iron pan. Alternately prepare your deep fryer. The target temperature is 375F but anywhere between 350F and 400F is OK. The chicken is already cooked. This is all about crisping up the skin.
- Thoroughly combine the flour, corn starch, salt and baking soda.
- Remove wings from the vacuum pack and toss with flour mixture. Place coated chicken wings on a wire rack while the oil heats.
- Fry the chicken wings in batches. If you are brave, just slip the chicken into the oil with your hands. If you aren’t brave, use tongs. Tongs are more cumbersome but they works fine.
- Fry the chicken to colour them. They are already cooked. The frying is all about getting the coating right. That’s the beauty of this recipe. It takes about 3 minutes for them to colour up nicely.
- Remove wings from oil with a slotted spoon. Drizzle with gochujang sauce and serve hot and crispy.
Nutrition
Yucatan pickled onions are one of those great condiments. They can be used all over the place. Tacos – obviously. In sandwiches. On burgers. With grilled meats, poultry or fish. Pretty much anything that isn’t dessert.
And they’re super easy to make. Foolproof really. They keep well in the fridge. For weeks. Ready to brighten whatever you’re eating. I like to keep some on hand all summer long.
Yucatan pickles onions are a snap to make
Super easy to make might even be an understatement. Slice some onions. Combine all the ingredients except the onions in a little sauce pan. Bring to a boil. Toss the onions into the pan. Simmer for one minute. Cool. Eat. That easy. Nothing to it at all.
But they are so good. Once you have them in your fridge you’ll understand. Need a bit of extra flavour to make sandwich great. Check. Some zing to absolutely any kind of burger. Check. Need a snack staight out of the jar. Big check.
You can add some zing to Yucatan pickled onions if you want. Pickle a seeded jalapeño into them and it’s a whole different experience. A bit of habanero works too but make sure you devein it.
Unless you like screaming hot. But that would make them less of a condiment and more of a test. How tough are you? Can you handle these incendiary pickled onions. Kind of odd but whatever works for you…
You can also add some fresh lime juice. They’re pickles, not a chocolate souffle. You can mess with the recipe and it will turn out just fine.
This particular recipe yields pretty tender onions. If you want more crunch, bring all the ingredients except the onions to a boil. Put the onions in a bowl and pour the boiling liquid and seasonings over the onions. Let them stand at room temperature until cool.
Use them everywhere. Use them often. They will become a staple.
