Korean Spicy Chicken Wings - Restaurant Recipe!

Um Safia's Note:

This is a fantastic recipe I came across whilst roaming the 'net! It comes from the owner of a popular Korean restaurant where these chicken wings were the most popular of all his special order dishes. Time to make doesn't include chilling time.

• Total Time: 1 hrs
• Prep Time: 25 mins
• Cook Time: 35 mins

Ingredients:

Servings: 6

Chicken Wings

• 1 lb chicken wings (sectioned)
• 1/3 cup potatoes or 1/3 cup cornstarch
• 1/2 cup milk
• 1 teaspoon salt
• 1 tablespoon ground black pepper
• vegetable oil (for deep frying)

Stir Fry Sauce

• 2 tablespoons fine ground red chili pepper
• 2 tablespoons soy sauce
• 2 tablespoons sugar (or honey, or corn syrup)
• 1 tablespoon rice vinegar (or wine)
• 4 cloves peeled garlic
• 1/2 inch peeled fresh gingerroot
• 2 tablespoons korean red pepper paste (gochujang)
• water, as needed to obtain a thin paste

To Garnish

• 1 spring onion
• 1 tablespoon toasted sesame seeds

Directions:

1. Rinse the wings in cold water, then lightly salt and pepper them. Let stand about 10 to 15 minutes. Place wings in a large bowl and pour the milk over them, then place in refrigerator for about one hour, turning three to four times.
2. For the Stir Fry Sauce: Place the ginger and garlic into a blender with just enough water to liquefy the mix. Pour into a small mixing bowl and add all other sauce ingredient & mix well. Finely chop the green/spring onion and set aside.
3. Chicken Wings: Discard the milk and let wing section drain until just damp. Heat oil in a large cooking pot. (350ºF or use the bread test) Roll wings in starch and deep fry until golden brown then drain.
4. Transfer the chicken to a large stir fry pan or wok over medium to medium high heat, add the sauce, and stir fry until all liquid is gone.
5. Place onto a serving tray and garnish with the green onion and sesame seed. Serve as an appetizer or with sticky rice and ban chan for a meal.

Reviews

[Marney]

Fantastic recipe! The flavor is amazing, nice and spicy, the wings are really juicy too. I served them with steamed jasmine rice and edamame. I also want to try making them boneless too. Thank you very much for posting and I'm sure I'll be making this for a long time.

[Chef #1260564]

Sorry for not posting a review earlier. I thought I had. My wife is Korean and after making this 4 times she admits that it is better than her's and even the restaurant's. Definitely deserving of 5 stars.

[sassafrasnanc]

Finally a recipe that really is spicy when they advertise it as spicy! We loved these at my house but I would not serve them to anyone who doesn't like to breathe fire! They were gobbled up in 5 minutes and I wished I'd tripled the recipe! YUMMY! I made these for ZWT 4 and I'm so glad I did! I did not change anything about this recipe except I used black sesame seeds.