Korean Fried Chicken Wings
- 2.5 pounds Chicken Wings (tips discarded, and wings cut at the joints-washed and pat dry)
- 1 cup Wondra Flour
- 1 teaspoon salt
- 1 teaspoon Pepper
- 1 cup water
- 1 cup thin sliced ginger, peeled
- 3 tablespoons soy sauce
- 0.5 cups brown sugar
- 0.25 cups rice vinegar (can substitute with white)
- 2 tablespoons honey or corn syrup
- 1-2 tablespoon Chile Flakes or Korean Fermented Chile
- 1-2 tablespoon optional sprinkle of toasted sesame
- Produce
- Chile flakes or korean fermented chile (1 tablespoon)
- Ginger, thin (1 cup)
- Meat
- Chicken wings (2 1/2 pounds)
- Condiments
- Rice vinegar (1/4 cups)
- Soy sauce (3 tablespoons)
- Cooking & Baking
- Brown sugar (1/2 cups)
- Honey or corn syrup (2 tablespoons)
- Pepper (1 teaspoon)
- Salt (1 teaspoon)
- Wondra flour (1 cup)
- Drinks
- Water (1 cup)
- Other
- 1-2 tablespoon optional sprinkle of toasted sesame
Preparation
Read recipe preparation on food52.com
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Recipe Stats
Published September 22, 2010 (2 years ago).
30 people saved this recipe.
