Korean style chicken wings – crispy wings with sweet ginger glaze

February 15, 2009

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Sticky and sweet – finger lickin’ good

I recently made a batch of these chicken wings for a Super Bowl party after hearing there was a Buffalo wing shortage in the area.  Of course, these are not Buffalo wings, but I snatched up several packages of chicken wings just in case.  Korean style chicken wings can be spicy, although they usually are sweet and sour (and almost always delicious).  This recipe is always a big hit at any party or potluck for adults and children alike.  Just be sure to keep plenty of napkins on hand.

 

Korean-style Crispy Chicken Wings with Sweet Ginger Glaze

30 pieces of chicken wings, rinsed and patted dry
1 medium onion, finely minced
3 cloves garlic, finely minced
1″ piece of ginger, finely minced
1 egg, lightly beaten
1 1/2  tsp.  salt
1/2 tsp. pepper
1/2 C. flour
1/2 C. corn starch

Glaze
2″ peeled ginger, thinly sliced
3/4 C. water
3/4 C. packed dark brown sugar
1/2 C. vinegar
2 Tbs. soy sauce
1/2 C. corn syrup
1 tsp. red pepper flakes (optional)

oil for frying

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Heat oil on medium high  in large skillet or pan.  Combine minced onion, garlic, ginger, egg, salt and pepper in a large bowl.  Add chicken wings and coat thoroughly.  Then add flour and corn starch to chicken mixture and coat well.

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Cooking in batches, fry chicken wings in oil over medium to medium high heat for about 15 minutes until golden brown.

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In the meantime, bring water, brown sugar, soy sauce and ginger slices to a rolling boil in small sauce pan.  Boil vigorously for 15 minutes.  Lower heat to medium and add corn syrup.  Cook until mixture thickens to the point where the glaze stops half way when dripped from a spoon.

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Take out ginger slices with a slotted spoon and set aside when slightly thinner than you want.  It will thicken significantly as it sits.

The key to crispy chicken is cooking it twice, so after you cook all the chicken wings once, refry briefly (about 3 minutes or so) right before you are ready to serve. 

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Pale and limp looking once-cooked chicken

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Deep golden brown and super crispy twice-cooked chicken

Drizzle glaze over the chicken and toss carefully.  Serve immediately and be prepared for to be asked for the recipe.

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7 Responses to “Korean style chicken wings – crispy wings with sweet ginger glaze”

  1. ella Says:

    My kids have just discovered wings and I’m thrilled to try this recipe as I think hot wings are too hot for them. these look perfect.
    PS I got so inspired by your tea party. We did a Valentine Craft party in a similiar vein. I’ve posted photos at my blog. It was soooo pink!

  2. Shari Says:

    Those look finger-lickin’ good!

  3. Mrs Ergül Says:

    I have already jotted this down into my ‘To-Try’ recipe book.

    I was just thinking when I should add the vinegar for the glaze. I think it has been left out. I will check back for the answer! Thanks!

  4. Sophie Says:

    Delectable, the sauce looks fantastic!

  5. Veronica Says:

    Bring on the CHICKEN! I actually crave chicken if I don’t have it for a while, and these look delicious. I too would like to know about the vinegar, since it does tenderize and make the meat succulent. I’ve copied the entire recipe and description. Yum, Yum, Yum. This is well organized and well presented! Looks indescribably delicious!

  6. Lucy Says:

    Fantastic wings. Made this and even one of my vegetarian friends could not resist trying them.

  7. AhTian Says:

    Absolutely delicious! I been making these for years!!!!


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