BBQ Appetizer like no other, Korean Chicken Wings!

Mud Pig

You don't necessarily equate great chicken wings with Korean cuisine, but let me tell you they have America licked on this one. I often go to a place called Bon Chon Chicken in Annandale, VA and am amazed at how cripsy and flavorful their wings are. They aren't ever greasy like Hooters or traditonal America chicken wings are.

Now this weekend I decided to try to make my own homemade version of Korean chicken wings using the deep fryer I got as a wedding gift. These wings turned out so good and the people I served them too barely said two words as they killed 30 wings in 5 minutes.

Now I did a bunch of research on the double fry technique and pieced together a recipe to follow. I was sort of a dumb@ss about it since all I needed to do was youtube it. The below video pretty much shows exactly how I did it.

http://www.youtube.com/watch?v=54zjGvonLng

This recipe isn't done on the egg, but its a great appetizer at a BBQ, that's for sure.

Recipe:
1) chicken wing pack
2) Open it up and salt it.
3) Dredge in all purpose flour and corn starch (Shake off excess)
4) Deep fry it for 10 minutes at 350 degrees (Vegetable oil)
5) Take out of fryer and let it rest for 2 minutes
6) Deep fry it for an additional 10 minutes at 350 deg
7) Put chicken on a bunch of paper towels for no longer than 30 seconds, they won't be very oily since they fry so long, to remove excess oil off.
8) Put them in a freezer bag full of sauce and cover all the wings with it. (Make sure sauce is the consistency of water)
9) Take wings out of bag and plate them. Eat right away.

As for the sauce I used (did the sauce that is in the video):
Do this sauce in a frying pan over med/low heat.
1) 4 garlic gloves chopped and sauteed in vegetable oil
2) Add 1 cup of soy sauce
3) 1/4cup of Mirin
4) 1/4cup of apple cider vinegar
5) A heaping tablespoon of brown sugar
6) Hot sauce of choice, season to taste.
Make sure the sauce is WATERY and have it ready when the wings come out of the fryer. (If the sauce is thick it will make the wings soggy as moisture tries to escape and is trapped.)

They will be the crispiest, best wings you've ever had. They aren't oily at all and you can eat them without getting all dirty or feeling like a sick pig afterwards.

Rascal

Sounds fantabulous but the video link isn't working for me. Would like to view it as I just love new twists on wangs! Thank you!

Mud Pig

I fixed the link in my original post. Check it out.