Korean Fried Chicken Wings

Community Leader
Registered: 02-27-1999
Korean Fried Chicken Wings
6
Sat, 10-20-2012 - 3:51pm
    • Korean Fried Chicken Wings
    • Vodka is used in this batter to keep gluten from forming.  The corn starch guarantees a light, crispy coating. 
    • Kosher salt
    • 3/4 cups corn starch
    • 1 teaspoon baking powder
    • 2 pounds chicken wings (about 12 whole wings)
    • 2 quarts peanut oil or vegetable shortening
    • 1/2 cup all-purpose flour
    • 1/2 cup cold water
    • 1/2 cup vodka
    • 1 recipe Sweet Soy Sauce or Sweet and Spicy Chili Sauce
  1. Combine 2 teaspoons kosher salt, 1/4 cup cornstarch, and 1/2 teaspoon baking powder in a large bowl and whisk until homogenous. Add chicken wings and toss until every surface is coated. Transfer wings to a wire rack set in a rimmed baking sheet, shaking vigorously as you go to get rid if excess coating. Transfer to refrigerator and let rest, uncovered, for at least 30 minutes and up to overnight.

  2. 2

    When ready to fry, preheat oil to 350°F in a large wok, Dutch oven, or deep fryer.

  3. 3

    Combine remaining 1/2 cup cornstarch, 1/2 teaspoon baking powder, flour, and 2 teaspoons kosher salt in a large bowl and whisk until homogenous. Add water and vodka and whisk until a smooth batter is formed, adding up to 2 tablespoons additional water if batter is too thick. It should have the consistency of thin paint and fall off of the whisk in thin ribbons that instantly disappear as they hit the surface of the batter in the bowl.

  4. 4

    Add half of the wings to the batter. Working one at a time, lift one wing and allow excess batter to drip off, using your finger to get rid of any large pockets or slicks of batter. Carefully lower wing into hot oil. Repeat with remaining wings in first batch. Fry, using a metal spider or slotted spatula to rotate and agitate wings as they cook until evenly golden brown and crisp all over, about 8 minutes. Transfer to a paper towel-lined plate and season immediately with salt. Keep warm while you fry the remaining wings.

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  6. 20121008-korean-fried-chicken-22.jpg

Photobucket
Community Leader
Registered: 02-27-1999
Mon, 10-22-2012 - 7:59pm

I watched an interesting BBC show on Vimeo about creating the perfect fish and chips today.  It inspired me to go to the kitchen with 3 pieces of ocean perch and try making one of these incredible light batters.  I used cake flour, corn starch, baking powder, salt, Tony Cachere's, water, and malt vinegar in my fish batter.  It was pretty good!  I'll keep working on it.  Shoot, no one loves fish fries like mid-Southerners!  But we usually use cornmeal breadings.  I was hungry for something a little more British today...my batter was really good! 

http://vimeo.com/34237237

Photobucket
iVillage Member
Registered: 03-22-2000
Tue, 10-23-2012 - 1:14pm

This looks Seriously good, I love to eat chicken wings they are just so much fun, and no one else seems to want them so there's no arguing over who get them.

I watching Americas test Kitchen and they used vodka in their pie crust, it adds moisture so its easier to rolls and shape but them the alcoholevaporates and leaves you with a flaky crust.  And corn starch, I've been adding that to my batters and dustings for ages.



PattyK

http://s14.photobucket.com/albums/a306/yttap/siggys/
Community Leader
Registered: 02-27-1999
Fri, 10-26-2012 - 10:21am
LOL, Yes, America's Test Kitchen is ALL OVER the vodka in recipes!
Photobucket
iVillage Member
Registered: 04-01-2002
Sat, 10-27-2012 - 9:42am

Wow, that does look good.   And your fish batter sounds good.   I may have to try that.   I do love some fried fish.

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Community Leader
Registered: 02-27-1999
Tue, 11-20-2012 - 10:19pm
We should go fishing and have dinner together, LOL! Meet me at Land Between the Lakes? .
Photobucket
iVillage Member
Registered: 04-01-2002
Wed, 11-21-2012 - 5:00pm

You know, we could do that some time. 

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