Korean Crispy Fried Chicken Wings
I love eating fried chicken wings. Moreover; I love the Korean crispy fried chicken wings. Due to its crispy crunchy crust and sweet tangy flavor. Therefore; Dalg-Gang-Jeong is my favorite snack. It is amazing with ice cold beer for an appetizer or great accompaniment with other side dishes and steamed rice. Furthermore, these Korean crispy fried chicken wings are a hit at every party, since people can’t seem to have enough of it.
There are many version of this famous fried chicken wings. Probably the recipes have almost the same based ingredients. The flavor profile we are aiming for is sweet, tangy and spicy finished. However, adjusting flavor and ingredients to yours linking is encouraged.
- vegetable oil for frying
- 1 tablespoon dried red pepper flakes
- 1 tablespoon ginger, minced
- 1 cup Korean rice syrup (Ssalyeot)
- 2 teaspoons kosher salt
- 2 teaspoons ground black pepper
- 2 tablespoons yellow mustard powder
- 2 tablespoons garlic, minced
- 2 cups potato starch
- 2 cups soy sauce
- 3 tablespoons white vinegar
- 3 tablespoons brown sugar
- 3 tablespoons toasted sesame seeds
- 5 lbs chicken wings
- In a mixing bowl marinate the chicken wings with salt, ginger, and black pepper. Then cover the bowl and let them sit for at least 2 hours or better overnight in a refrigerator.
- Next, in a new clean bowl with potato starch. Coating each chicken wing evenly with the starch and squeeze it with your hand to form crust.
- At this point, you can keep them on a parchment lined baking pan in a freezer. However, we are going to proceed to the next steps.
To Fry the wings:
- Using a deep-fryer setting at 325°F. Next is adding the wings carefully not to overcrowd. Therefore, the wings should have plenty of room to move around and let the wings cook for about 10 minutes.
- After the first 10 minutes of cooking, you need to take the wings out and let the wings rest on a baking rack for 5 minutes to cool down slightly.
- The final step is to fry the wings for the second time. By turning up the oil temperature to 350°F then fry the wings again for another 15 minutes until golden and crunchy.
Making the Dalg-Gang-Jeong sauce:
- First, over medium-high heat add 4 tablespoons of vegetable oil. Then followed by 2 tablespoons minced garlic and 1 tablespoon dried red pepper flakes. Let cook for about 30 seconds until fragrant.
- After that add rice syrup, soy sauce, white vinegar, yellow mustard and cook for about a minute. Lastly, add the brown sugar then let it dissolve until forming a slightly thicker consistency.
Finish the chicken wings by:
- Put the freshly fried chicken wings into a mixing bowl with the sauce then mixed well. Ensured to coat each wing evenly.
- Garnish the wings with toasted sesame seeds and serve.
Dalg-Gang-Jeong is really simple to make and it is so delicious, so I hope that you give it a try soon. It goes well by itself but in Korea usually, serve with another side dish such as white napa cabbage kimchi (Baek-kimchi) more on this recipe next time. This crispy chicken wings do not need any sauce. But it is also great with blue cheese or ranch. On the other hand, Dalg-Gang-Jeong and waffle are may be the best idea ever. 🙂 Bon Appetit!!!