We had it good for about a year, when there was a KyoChon less than 10 minutes away. I’d regularly find myself on a quiet Sunday afternoon, sneaking out during the kids’ nap hour for some of their ridiculously tasty, made-to-order spicy chicken wings. Sadly, they closed their Culver City outpost a year ago, and I’ve had to go without ever since.
I was planning for some Super Bowl provisions when I found a recipe I’d dog-eared in an old issue of Saveur for spicy Korean chicken wings, inspired by the same little bad boys from KyoChon. And then I got into a bike accident. The chicken wings got put on hold.
I couldn’t get the idea out of my head, though. So a couple weekends later I gave it a shot. WOW. Spicy, savory, umami-rich, and oh-so-crunchy. And darn close to the real thing.
The secret is in double-frying the wings... the first time to cook the wings through, the second to finish them off to crispy perfection. I bought a deep-fry thermometer to monitor the temperature of the fry oil, which proved to be a real game changer.
The wings I bought came whole, so some minor butchering was in order. And I let them sit overnight in the fridge after salting them, which helped the flavor penetrate to the bone.
Yes, deep frying can be a pain to clean up. And no, it’s not the kind of thing you should be eating every day. But for those times that call for some something special, something with big, bold, spicy flavors, these chicken wings are the thing.
How soon is too soon to make these again?
Spicy Korean Chicken Wings
Adapted from a recipe in Saveur
These chicken wings get double-fried, which makes for a delicate and extra-crispy crust. They then get tossed in a spicy sauce made from gochujang, a spicy, fermented chili paste. Salting the wings overnight isn't necessary, but it does up the savoriness and flavor of the chicken wings.
Yield: Serves 2-4
Ingredients
- Canola oil, for frying
- 4 cloves of garlic
- 1.5-inch piece of ginger, peeled
- 3 tbsp. low-sodium soy sauce
- 3 tbsp. gochujang (Korean chili paste)
- 1.5 tbsp. rice vinegar
- 1 tbsp. sesame oil
- 1 tbsp. honey
- 2/3 cup flour
- 1 tbsp. cornstarch
- 16 chicken wings, separated at the joints, tips removed (about 1 ¾ lbs.)
- kosher salt
Directions
- Place the wings in a shallow bowl, and sprinkle evenly with 1 tablespoon of kosher salt. Cover and refrigerate overnight. The next day, drain the wings in a colander in the sink. Pat wings dry with paper towels and bring to room temperature.
- Pour oil into a large pot until 2 inches deep. Heat over medium-high heat until a fry thermometer registers 350˚.
- In the meantime, chop garlic and ginger in a food processor. Add soy, gojuchang, vinegar, sesame oil, and honey. Blend until smooth. Pour sauce into a bowl.
- In another bowl, whisk flour, cornstarch and ⅔ cup water. Add chicken and toss. Working in 3-4 batches, fry chicken until golden, about 6-8 minutes. Drain chicken on paper towels. When the oil returns to 350˚, fry chicken until crisp, about 6-8 minutes. Drain again.
- Toss chicken in sauce and serve.