Crispy Chicken Wings w/ Angry Asian Glaze
Posted: Wed Jan 04, 2012 2:36 pm
1/4 cup chopped garlic
1/4 cup chopped ginger
1 cup Korean chili paste (gochujang) Or any Asian chili paste will do
1/2 cup toasted sesame oil
1/2 cup sugar
1 tablespoon fresh ground black pepper
1/2 cup teriyaki glaze
2 tablespoons rice vinegar
1/2 cup water, or as needed, to thin glaze
Flour, for dredging 24 chicken wings
Instructions:
Combine the garlic, ginger, chili paste and powder, sesame oil, salt, sugar, black pepper, teriyaki glaze and rice vinegar in a large bowl. Taste and adjust the seasoning, then add just enough water to reach the desired consistency; set aside. Makes about 1 quart sauce.
Fill a large heavy bottom pot with 3-4 inches of oil and heat to 350 degrees. Place about 2 cups flour in a large, shallow bowl; set aside.
Once the oil is ready, add the chicken pieces, in batches if necessary to avoid crowding. Fry for about 6 minutes, then remove, using a spider or slotted spoon to let the excess oil drain back into the pan.
Carefully dredge the chicken in the flour until well coated on all sides, then return to the oil and fry for another 2 minutes, again in batches if necessary. Remove with a spider or slotted spoon, shaking off excess oil, and drain on a paper towel-lined plate. Toss the chicken with enough sauce to coat; keep warm while frying remaining wings.
Serve with additional sauce on the side for dipping. Extra sauce can be refrigerated for 2 weeks.
As always, Happy Cooking!
1/4 cup chopped ginger
1 cup Korean chili paste (gochujang) Or any Asian chili paste will do
1/2 cup toasted sesame oil
1/2 cup sugar
1 tablespoon fresh ground black pepper
1/2 cup teriyaki glaze
2 tablespoons rice vinegar
1/2 cup water, or as needed, to thin glaze
Flour, for dredging 24 chicken wings
Instructions:
Combine the garlic, ginger, chili paste and powder, sesame oil, salt, sugar, black pepper, teriyaki glaze and rice vinegar in a large bowl. Taste and adjust the seasoning, then add just enough water to reach the desired consistency; set aside. Makes about 1 quart sauce.
Fill a large heavy bottom pot with 3-4 inches of oil and heat to 350 degrees. Place about 2 cups flour in a large, shallow bowl; set aside.
Once the oil is ready, add the chicken pieces, in batches if necessary to avoid crowding. Fry for about 6 minutes, then remove, using a spider or slotted spoon to let the excess oil drain back into the pan.
Carefully dredge the chicken in the flour until well coated on all sides, then return to the oil and fry for another 2 minutes, again in batches if necessary. Remove with a spider or slotted spoon, shaking off excess oil, and drain on a paper towel-lined plate. Toss the chicken with enough sauce to coat; keep warm while frying remaining wings.
Serve with additional sauce on the side for dipping. Extra sauce can be refrigerated for 2 weeks.
As always, Happy Cooking!