I’m not a huge fan of wings, but one type I thoroughly enjoy are the ones sold at Korean markets. Slightly sweet, slightly tangy, and slightly spicy with extra crispy skin, I can gobble these wings right up (no pun intended). There are many, many Korean fried chicken recipes out there, but this particular recipe is the one that I’ve had success with more than once.
**Helpful tips and common mistakes
This Korean fried chicken recipe can be used for wings or for drumsticks. Either way, the method is the same. Start by making the dry flour mixture. You can also substitute the cornstarch for potato starch.
Because of the size of these wings, they took at least 5 minutes to fry for the first time. Given the amount I had to prepare today (about 30 pounds today), I only fried the wings once. Once it was closer to service time, I reheated the wings in the oven for about 15 minutes at 350 degrees F.
The second time I prepared this recipe, I used chicken drumsticks instead. For drumsticks, I had to fry the chicken at a lower temperature of 325 degrees F, to prevent them from browning too quickly.
The sauce is very easy to put together and can be prepared ahead of time. If Korean rice syrup is too difficult to locate, you can use honey or corn syrup instead.
This recipe isn’t exactly like the ones from the market that I purchase, but they are equally as tasty. The sauce reminds me of somewhat of a sweet and sour sauce. Korean hot pepper paste is actually sweet and only slightly spicy, which gives the sweet element to the sauce. Everyone loved this dish and requested leftovers; unfortunately, there were none!
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