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Fiery smo’-fried Korean style wangs
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caliking
Posts: 18,745
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
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
A happy BGE family in Houston, TX.
Comments
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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 -
GATraveller said:You are really showing off with this one! Incredible.
Just so I get this right......you double fried the wings?
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 2013A happy BGE family in Houston, TX. -
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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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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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 -
those look awesome and smoked and fried to boot
fukahwee maineyou can lead a fish to water but you can not make him drink it -
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.
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 2013A happy BGE family in Houston, TX. -
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?
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 2013A happy BGE family in Houston, TX. -
Beautiful wings man. They sound fantastic!Sandy Springs & Dawsonville Ga
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"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, everKeepin' It Weird in The ATX FBTX
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fishlessman said:those look awesome and smoked and fried to boot
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 2013A happy BGE family in Houston, TX. -
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#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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... and I'm going to make those. Looks awesome.
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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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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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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
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 2013A happy BGE family in Houston, TX. -
Stormbringer said:... and I'm going to make those. Looks awesome.
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 2013A happy BGE family in Houston, TX. -
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 -
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Looks mighty fine!
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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
Tampa Bay, FL
EIB 6 Oct 95 -
JohnInCarolina said:I’m on my way -think you can make these again on Sunday?Sandy Springs & Dawsonville Ga
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JohnInCarolina said:I’m on my way -think you can make these again on Sunday?
But only if you're bring the roccbox.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
bgebrent said:JohnInCarolina said:I’m on my way -think you can make these again on Sunday?
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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
Tampa Bay, FL
EIB 6 Oct 95 -
Fantastic looking wangs!
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thetrim said:bgebrent said:JohnInCarolina said: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
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bgebrent said:JohnInCarolina said:I’m on my way -think you can make these again on Sunday?
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