Yield: 4 Servings
Chicken wings covered with amazing Korean sauce! You will never buy take-out ever again once you tasted these delicious fried chicken wings!
Ingredients:
1 tsp onion powder
½ tsp salt
2 qt. of vegetable oil, to fry
1 ¾ c water
½ c cornstarch
1 ½ c all-purpose flour
1 tsp garlic powder
4 lbs. chicken wings, cut at the bone, wing tips discarded
2 tsp baking powder
Korean Sauce:
4 tbsp Korean chili paste (gochujang)
a small splash of sesame oil
4 tbsp granulated sugar
1 ½ tbsp rice vinegar
¼ c cold water
½ tbsp sesame seeds
2 tbsp Moore’s Marinade, Spicy Mustard Hot Sauce
1 tbsp honey
1 tsp minced garlic
A bunch of green onions, chopped
3 tbsp soy sauce
rice, to serve
Directions:
Find the joint of each chicken wing, then slice through it. Remove the hard wing tip and discard.
Add water, cornstarch, baking powder, flour, onion powder, garlic powder, and salt into a mixing bowl. Whisk until well blended.
Place a Dutch oven on the stove and turn the heat to medium-high.
Add 2 quarts of vegetable oil into the Dutch oven and allow it to become hot.
In a large bowl, add Moore’s marinade spicy mustard, honey, soy sauce, cold water, Korean chili paste, hot sauce, rice vinegar, a bit of sesame oil, and minced garlic. Stir everything until well combined
Add ⅓ of the chicken wings into the bowl with the wet ingredients, then toss until well coated. Shake off any excess.
Add them into the hot oil, then cook for 9 minutes or until done.
Remove the fried chicken wings from the pot, then transfer them onto the cooling rack. Repeat the process with the rest of the chicken wings.
Add the chicken wings into the bowl with the Korean sauce, then toss until well coated.
Garnish with green onions and sesame seeds.
Serve with rice. Enjoy!