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Recipe:<\/p>\n
3lbs chicken drumsticks<\/p>\n
1\/2 tsp salt<\/p>\n
1\/2 tsp pepper<\/p>\n
2\/3 cup corn starch<\/p>\n
1\/2 cup all purpose flour<\/p>\n
1\/2 tsb baking soda<\/p>\n
3 tbsp corn oil<\/p>\n
2 eggs<\/p>\n
Glove on, and mix everything in that order together in a big bowl. No premixing. Batter will have crumbs and look dry. You will have egg on your hand. All that is fine. Don’t overthink it.<\/p>\n
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First Fry for 8-10min in 350F canola oil until golden brown. Remove wings to cool. Fry wings in batches so oil doesn’t cool down too much.<\/p>\n
Let it cool for 10min until warm to the touch.<\/p>\n
Second fry 6-8min in 400F oil.<\/p>\n
Sauce:<\/p>\n
2 tbsp oil<\/p>\n
3 cloves of garlic, minced – heat in oil<\/p>\n
1\/2 cup ketchup<\/p>\n
1\/2 cup corn syrup<\/p>\n
1\/3 cup Gochujang paste (Korean red chili paste)<\/p>\n
3 tsp rice vinegar (5% acidity)<\/p>\n
1.5 tbsp roasted sesame seeds<\/p>\n
2 tbsp chili flakes (to taste for hotness)<\/p>\n
Bring to boil, but don’t burn the sauce.<\/p>\n
Toss wings into sauce after second fry. Enjoy!<\/p>\n
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Recipe: 3lbs chicken drumsticks 1\/2 tsp salt 1\/2 tsp pepper 2\/3 cup corn starch 1\/2 cup all purpose flour 1\/2 tsb baking soda 3 tbsp corn oil 2 eggs Glove on, and mix everything in that order together in a big bowl. No premixing. Batter will have crumbs and look dry. You will have egg … Continue reading Korean chicken wings!<\/span>