Yield: 4 Servings
The best chicken wings ever! Glazed with a spicy-sweet Korean sauce, these chicken wings are perfect to serve pretty all the time! I like to eat this as is but over rice also works. Enjoy!
2 qt. of vegetable oil, to fry
1 1/2 c all-purpose flour
4 lbs. chicken wings, cut at the bone, wing tips discarded
1 tsp onion powder
1/2 tsp salt
1 tsp garlic powder
2 tsp baking powder
1 3/4 c water
1/2 c cornstarch
a small splash of sesame oil
2 tbsp Moore’s Marinade, Spicy Mustard Hot Sauce
3 tbsp soy sauce
4 tbsp granulated sugar
1/2 tbsp sesame seeds
1 tbsp honey
4 tbsp Korean chili paste (gochujang)
A bunch of green onions, chopped
1 tsp minced garlic
1 1/2 tbsp rice vinegar
1/4 c cold water
rice, to serve
1. Find the joint of each chicken wing, then cut it. Remove the hard wing tip and discard.
2. Add water, flour, garlic powder, cornstarch, baking powder, onion powder, and salt into a mixing bowl. Whisk until well blended.
3. Place a Dutch oven on the stove and turn the heat to medium-high.
4. Add 2 quarts of vegetable oil and allow it to become hot.
5. In a large bowl, add Moore’s marinade spicy mustard, hot sauce, soy sauce, Korean chili paste, rice vinegar, honey, cold water, minced garlic, and a bit of sesame oil. Stir until well blended.
6. Coat and cook the chicken wings in three batches.
7. Add 1/3 of the chicken wings into the bowl with the wet ingredients, then toss until well coated. Shake off any excess.
8. Add them into the hot oil, then cook for 9 minutes or until done. Place the fried chicken wings onto the cooling rack. Repeat the process with the rest of the chicken wings.
9. Add the chicken wings into the bowl with the Korean sauce, then toss until well coated.
10. Sprinkle green onions and sesame seeds on top of the chicken to garnish.
11. Serve and enjoy!
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