The first time I tried spicy Korean chicken wings were with my family when a Korean fried chicken franchise had just opened its shop in Jakarta back in 2013 or 2014.
It was the most delicious thing ever, and each of us polished off at least ten wings per person. There was a neat stack of empty paper buckets by the end of a very satisfying lunch.
Since then, I have been working on the recipe to recreate those finger-licking wings.
Step 1: Fry chicken wings in the oven
Most chicken fingers recipes start with deep frying. I have nothing against that, but I prefer if I can avoid deep frying if possible.
Here are the steps to fry our chicken wings in an oven:
1. Prep the oven and baking sheet.
Preheat the oven to 250 Fahrenheit (120 Celsius). Line a baking sheet with aluminum foil. Insert a wire rack into the lined baking sheet and brush it with oil to prevent sticking.
2. Prepare chicken wings.
Pat dry chicken wings and toss them with baking powder and salt to coat. Arrange chicken wings on the wire rack, and make sure they don’t touch each other.
3. Bake chicken wings in an oven.
Bake using the lower rack in the preheated oven for 30 minutes. Increase the temperature to 425 Fahrenheit (220 Celsius), transfer the wings to an upper rack, and continue baking for another 45 minutes, or until the wings are golden brown and crispy.
Step 2: Prepare spicy gochujang sauce ingredients
While your wings are cooking nicely in the oven, it is time to make the sauce. We will need:
- rice vinegar
- soy sauce
- gochujang (Korean chili paste).
Gochujang is Korean chili paste, and this is what gives Korean fried chicken its signature bold red color and spicy kick.
You can buy Gochujang in most Asian grocery stores. The paste usually comes in either a red plastic tub or a glass jar. If you plan to cook more Korean recipes, get the 500-grams or even the 1-kilogram tub/jar.
Step 3: Cook spicy gochujang sauce to glace chicken wings
1. Cook gochujang sauce.
Sauté garlic and ginger until fragrant in a large frying pan/wok over medium heat, about 3 minutes. Add remaining sauce ingredients and cook on low heat for 3 minutes. Turn off the heat but let the frying pan/wok sits on the stove’s heat sauce to keep it warm.
TIPS: Choose a large frying pan or wok since it will be easier to toss the chickens in the sauce.
2. Glace chicken wings.
Remove fried chicken wings from the oven, add them to the cooked sauce and gently toss to coat them evenly.
Transfer the wings to a serving plate and sprinkle with toasted sesame seeds or crushed peanuts. Serve the chicken wings immediately with some cold beer.
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