How to Make Korean Chicken Wings (Dakgangjeong)
Prep Time: 20 minutes + 1 hour marinating
Cook Time: 30 minutes
Serves: 4
Ingredients:
• 2 lbs chicken wings, split
• ¼ cup soy sauce
• 2 tbsp rice wine or mirin
• 1 tsp salt
• ½ cup potato starch or cornstarch
• Oil for frying
• ¼ cup gochujang (Korean chili paste)
• 3 tbsp honey
• 2 tbsp brown sugar
• 2 tbsp rice vinegar
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 tbsp sesame oil
• 2 tbsp sesame seeds
• 2 green onions, chopped
Instructions:
1. Marinate the chicken wings in soy sauce, rice wine (or mirin), and salt for 1 hour.
2. Coat the wings in potato starch (or cornstarch), shaking off the excess. Fry at 350°F (175°C) for 10 minutes.
3. Let rest for 5 minutes, then fry again for 5 minutes until golden and crispy.
4. In a separate bowl, mix gochujang, honey, brown sugar, rice vinegar, garlic, ginger, and sesame oil to make the sauce.
5. Toss the hot wings in the sauce and garnish with sesame seeds and chopped green onions.