Mr. Diaz's Korean Style Chicken Wings |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is my friend Tony's recipe. I like his technique of 1st baking the wings then frying. Here is what he said about it I oven bake first, then flash fry. In my mind it soaks up less oil, and its just as crispy as twice frying. Read more . Enjoy! Ingredients:
5 lbs. chicken wings, sectioned and patted dry |
kosher salt and fresh ground black pepper, to season |
2 eggs, beaten |
1 cup each flour & corn starch, combined |
peanut oil, for frying |
for glaze |
2 tbsp minced fresh ginger |
2 tbsp minced fresh garlic |
1/2 cup rice vinegar |
1/2 cup brown sugar |
1 tbsp honey |
1 tbsp soy sauce |
2 tbsp chili paste (optional) |
garnish |
toasted peanuts & sesame seeds |
a few scallions |
Directions:
1. Combine all glaze ingredients (except the peanuts and sesame seeds) in a small saucepan. Bring to a boil, then remove from heat. Save for wing glaze
2. Wings: Season with kosher salt & black pepper. Add 2 beaten eggs and couple tablespoons of canola oil.... mix so that all the wings get coated and seasoned.
3. Dredge seasoned wings in flour and cornstarch mixture. Heat oven to 400 degrees, lay wings out on baking sheet. Bake 40 mins total, 20 mins per side.
4. Take wings out of oven and prepare a wok or deep frying pan with 2 cups of peanut oil and flash fry the wings for about 2-3 mins untill wings are golden browned. set wings aside, drain oil out of wok and add the wing glaze that was set aside, put wings back in and toss . Add peanuts and toasted sesame seeds
5. Serve on a large platter and garnish with finely sliced scallions.
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