Korean Fried Chicken Wings
- 1 lemon, washed and halved
- 4 1/2-inch piece fresh ginger, unpeeled and roughly chopped
- 2 tablespoons honey
- 4 cloves garlic, unpeeled
- 1 tablespoon black peppercorns
- 1/4 cup fine sea salt
- 8 cups water
- 3 lbs chicken wings
- 5 cloves garlic, peeled
- 1 ½-inch piece fresh ginger, peeled
- 3 tablespoons soy sauce
- 3 tablespoons gochujang (Korean chili paste, see Recipe Notes)
- 1 ½ tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- Canola or peanut oil
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 1/3 cups water
- Produce
- Garlic (9 cloves)
- Ginger, fresh (1 1/3 4 1/2-inch piece)
- Lemon (1)
- Meat
- Chicken wings (3 lbs)
- Condiments
- Rice vinegar (1 1/2 tablespoons)
- Soy sauce (3 tablespoons)
- Cooking & Baking
- All-purpose flour (1/2 cup)
- Canola or peanut oil (1)
- Cornstarch (1/2 cup)
- Gochujang (3 tablespoons)
- Honey (3 tablespoons)
- Peppercorns, black (1 tablespoon)
- Sea salt, fine (1/4 cup)
- Sesame oil (1 tablespoon)
- Drinks
- Water (9 1/3 cups)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published November 1, 2011 (1 year ago).
119 people saved this recipe.
