Name: Korean Spicy Chicken Wings - Restaurant Recipe!
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6-8 serving(s)
Ingredients: 1 lb chicken wings (sectioned); 1/3 cup potatoes or 1/3 cup cornstarch; 1/2 cup milk; 1 teaspoon salt; 1 tablespoon ground black pepper; vegetable oil (for deep frying); 2 tablespoons fine ground red chili pepper; 2 tablespoons soy sauce; 2 tablespoons sugar (or honey, or corn syrup); 1 tablespoon rice vinegar (or wine); 4 cloves peeled garlic; 1/2 inch peeled fresh gingerroot; 2 tablespoons korean red pepper paste (gochujang); water, as needed to obtain a thin paste; 1 spring onion; 1 tablespoon toasted sesame seeds

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Recipe by Um Safia

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Korean Spicy Chicken Wings - Restaurant Recipe! created by Marney

This is a fantastic recipe I came across whilst roaming the 'net! It comes from the owner of a popular Korean restaurant where these chicken wings were the most popular of all his special order dishes. Time to make doesn't include chilling time.

Ready In:: 1hr
Serves:
Units:

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ingredients

Chicken Wings
1 lb chicken wings (sectioned)
¹⁄₃ cup potatoes or 1/3 cup cornstarch
¹⁄₂ cup milk
1 teaspoon salt
1 tablespoon ground black pepper
vegetable oil (for deep frying)
Stir Fry Sauce
2 tablespoons fine ground red chili pepper
2 tablespoons soy sauce
2 tablespoons sugar (or honey, or corn syrup)
1 tablespoon rice vinegar (or wine)
4 cloves peeled garlic
¹⁄₂ inch peeled fresh gingerroot
2 tablespoons korean red pepper paste (gochujang)
water, as needed to obtain a thin paste
To Garnish
1 spring onion
1 tablespoon toasted sesame seeds

directions

Rinse the wings in cold water, then lightly salt and pepper them. Let stand about 10 to 15 minutes. Place wings in a large bowl and pour the milk over them, then place in refrigerator for about one hour, turning three to four times.
For the Stir Fry Sauce: Place the ginger and garlic into a blender with just enough water to liquefy the mix. Pour into a small mixing bowl and add all other sauce ingredient & mix well. Finely chop the green/spring onion and set aside.
Chicken Wings: Discard the milk and let wing section drain until just damp. Heat oil in a large cooking pot. (350ºF or use the bread test) Roll wings in starch and deep fry until golden brown then drain.
Transfer the chicken to a large stir fry pan or wok over medium to medium high heat, add the sauce, and stir fry until all liquid is gone.
Place onto a serving tray and garnish with the green onion and sesame seed. Serve as an appetizer or with sticky rice and ban chan for a meal.

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RECIPE MADE WITH LOVE BY

@Um Safia

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@Um Safia

Contributor

"This is a fantastic recipe I came across whilst roaming the 'net! It comes from the owner of a popular Korean restaurant where these chicken wings were the most popular of all his special order dishes. Time to make doesn't include chilling time."

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review by Mike Pellerin

6/2/2013

These taste like the wings you would get at a bar in Seoul! Superb! My family and friends could not eat them fast enough. This is going to be my stand-by party fare for sure!

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photo by Marney

11/4/2010

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photo by Marney

11/4/2010

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photo by Marney

11/4/2010

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review by Marney

11/4/2010

Fantastic recipe! The flavor is amazing, nice and spicy, the wings are really juicy too. I served them with steamed jasmine rice and edamame. I also want to try making them boneless too. Thank you very much for posting and I'm sure I'll be making this for a long time.

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