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Fiery smo’-fried Korean style wangs

caliking
caliking Posts: 19,780
in EggHead Forum
I don’t get to indulge the fiery side of my palate that much, because caliprince is still working his way up to more culturally appropriate heat levels :) So I was saving this for the bachelor menu. 

A riff on Korean fried chicken, which I have tried before : https://eggheadforum.com/discussion/1213361/afc-asian-fried-chicken-wings/p1

But this time, I made a batter for the wings, and amped up the heat and the sweet in the sauce. Oh, and I smoked the wings a bit before frying. 

Marinated the wings overnight in mirin, garlic, ginger, DP Tsunami Spin, and a splash of fish sauce . Then egged at 250F for 30 mins to pick up some smoke (apple pellets for smoke).

Made the sauce with a handful of dried red chilies,  the remaining marinade, splash of soy sauce, and brown sugar. Yes, I know it looks like a pot of roaches. 


Dipped the smoked wings in batter(flour, cornstarch, rice flour, carbonated mineral water), fried at 350F for 5 mins, then at 400F for 5 mins. Tossed in the sauce. 

An attempt at a nice plated pic, but I was hungry, so it’s not the best. I did manage to find a fancy diamond plate though. 


These were unreal! Crunchy, spicy, sweet, subtle smoke flavor. Some of the best wings I’ve ever made.

Dipping the wings in batter made for a crunchier coating than tossing them in a dry mix, so I’ll be doing that going forward. 

If wangs are your thang, give ‘em a whirl :)

#1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
A happy BGE family in Houston, TX.
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Comments

  • GATraveller
    GATraveller Posts: 8,207
    edited October 2018
    You are really showing off with this one!  Incredible.
    Just so I get this right......you double fried the wings?

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • caliking
    caliking Posts: 19,780
    GATraveller said:
    You are really showing off with this one!  Incredible.
    Just so I get this right......you double fried the wings?
    Thanks :smile:

    Yes, double fried. Seems to be SOP for Korean fried chix, so they turn out super crunchy and hold up well to the sauce. The oil temp will drop when you add the wings, so shoot for 25°F higher before adding them to the oil. 

    I fried in batches of 7, but should have probably done 3-4 per batch, as the oil temp dropped quite a bit. It took some time to fry 'em all, and I was being somewhat impatient. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • blind99
    blind99 Posts: 4,974
    you win the day.  even if you stole someone's plate.  strong work!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    I would have moved in if I had known Sruti was gone for a while. Holy Crap you are dangerous when you have time on your hands. These look incredible. 
    Keepin' It Weird in The ATX FBTX
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  • smokingal
    smokingal Posts: 1,025
    edited October 2018
    Nice job!  I know this is a subjective matter, but how would you gauge the heat level on these?  Also, you used wood pellets in your Egg?
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
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  • fishlessman
    fishlessman Posts: 34,594
    those look awesome and smoked and fried to boot
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • caliking
    caliking Posts: 19,780
    The Cen-Tex Smoker said:
    I would have moved in if I had known Sruti was gone for a while. Holy Crap you are dangerous when you have time on your hands. These look incredible. 
    Y’all are welcome any time!

    the standard line of questioning when she is heading out goes like this:
    ”so... what are you going to do while I’m gone?”

    ”well, I don’t do drugs and  I’m not having an affair. I’ll figure something out.”

    and then the fridge fills up with meat, beer, and tortillas. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • caliking
    caliking Posts: 19,780
    smokingal said:
    Nice job!  I know this is a subjective matter, but how would you gauge the heat level on these?  Also, you used wood pellets in your Egg?
    I lit the lump in one spot, and put some apple pellets in an A-Maze-N smoker tray. I’ve scattered pellets in the lumps before, but then I would have pellets still burning for other cooks. This way they stay contained.


     Then AR with the ceramic stone in place, so the wings get less heat. 

    Not sure how to describe the heat level of the sauce. I like hot stuff!  I think I added 1 cup of brown sugar, so start with 10 dried red chiles and then add more if necessary. I just threw in a handful, because I was pretty sure I couldn’t make them too hot for me :)


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • bgebrent
    bgebrent Posts: 19,636
    Beautiful wings man. They sound fantastic!
    Sandy Springs & Dawsonville Ga
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    "I don't do drugs and I'm not having an affair so I have lots to catch up on when you are gone. Have a nice trip"-Said no person who wanted to live, ever
    Keepin' It Weird in The ATX FBTX
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  • caliking
    caliking Posts: 19,780
    fishlessman said:
    those look awesome and smoked and fried to boot
    Thanks. 

    There was a fair bit of labor involved, but it was worth it. I was worried that the wings might be too smoky, but they weren't smoked for long, and the flavors in the glaze are pretty bold. Wings often have lots of flavor on the outside, but the meat not as much. The meat on these tasted great after the marinade and that hint of smoke. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • caliking
    caliking Posts: 19,780
    The Cen-Tex Smoker said:
    "I don't do drugs and I'm not having an affair so I have lots to catch up on when you are gone. Have a nice trip"-Said no person who wanted to live, ever
    :rofl:

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Stormbringer
    Stormbringer Posts: 2,477
    ... and I'm going to make those. Looks awesome.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
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  • Richard Fl
    Richard Fl Posts: 8,297
    Those look great ! Here is a Korean thigh recipe I have been doing with great success over the years be careful of chile until you reach your scoville level. http://www.bbq-brethren.com/forum/showthread.php?t=195502

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  • caliking
    caliking Posts: 19,780
    Richard Fl said:
    Those look great ! Here is a Korean thigh recipe I have been doing with great success over the years be careful of chile until you reach your scoville level. http://www.bbq-brethren.com/forum/showthread.php?t=195502

    Some nice flavors in that recipe. 

    I was looking to make Korean fried chicken though (dakgangjeong or  yangnyeom dak). The version I made previously was closer to dakgangjeong frome what I can tell, and this version was closer to  yangnyeom dak, which seems to be a more sticky, spicy,  sweet kind. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • caliking
    caliking Posts: 19,780
    Stormbringer said:
    ... and I'm going to make those. Looks awesome.
    Please do! You will likely do it more justice than I could. I always look forward to your cook threads.

    I almost added some tamarind to the sauce, based on one of your recent cooks, but decided to leave that for another time. I bet it would add a great tangy/sour element to the glaze.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • JohnInCarolina
    JohnInCarolina Posts: 34,737
    I’m on my way -think you can make these again on Sunday?


    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • YEMTrey
    YEMTrey Posts: 6,835

    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • thetrim
    thetrim Posts: 11,387
    Looks mighty fine!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • bgebrent
    bgebrent Posts: 19,636
    JohnInCarolina said:
    I’m on my way -think you can make these again on Sunday?


    Why not fly?…
    Sandy Springs & Dawsonville Ga
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  • caliking
    caliking Posts: 19,780
    JohnInCarolina said:
    I’m on my way -think you can make these again on Sunday?


    It's on like Donkey Kong!

     But only if you're bring the roccbox.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • thetrim
    thetrim Posts: 11,387
    bgebrent said:
    JohnInCarolina said:
    I’m on my way -think you can make these again on Sunday?


    Why not fly?…
    I guess it's better to drive thru Atlanta rather than fly thru it.
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • CigarCityEgger
    CigarCityEgger Posts: 2,109
    Fantastic looking wangs!
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  • JohnInCarolina
    JohnInCarolina Posts: 34,737
    thetrim said:
    bgebrent said:
    JohnInCarolina said:
    I’m on my way -think you can make these again on Sunday?


    Why not fly?…
    I guess it's better to drive thru Atlanta rather than fly thru it.
    This is actually pretty debatable around rush hour.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    bgebrent said:
    JohnInCarolina said:
    I’m on my way -think you can make these again on Sunday?


    Why not fly?…
    His whistle pig habit makes it cost prohibitive 
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