Korean Fried Chicken Wings... and a ribeye

Things get dangerous when I take a few days off 😁

Decided to work on KFC wings. Marinated some wings in soy sauce, apple cider vinegar, gochugaru, ginger, garlic. Wanted to try 3 versions - dredged in dry cornstarch alone, a batter made with AP flour + corn starch, and a batter made with APF + rice flour, expecting that the rice flour would give it extra crunch.

Double-fried (350°F x 3 mins, then 400° x 1 min).

Things were looking promising after the first fry. Crumbs from the APF + RF battered wings were indeed crunchier.

Made the sauce with ginger, garlic, teriyaki, honey, ketchup, gochujang, gochugaru, and rice wine. Simmered for a bit to thicken, then tossed each batch of wings in the sauce.

Starting top left, clockwise = APF + RF batter, cornstarch only, and APF + cornstarch batter.

These did not suck! The cornstarch only version held up the best after being sauced. Couldn't tell much of a difference between the APF + CS batter vs. APF + RF batter after being spun in the sauce, so I'll likely stick with the cornstarch only version in the (near) future. It helps that its also the easiest method. Somehow, I managed to save a few for caliqueen. Since I don't want to sleep on the couch tonight.

And because I had a frying operation already set up, and a prime ribeye in the fridge, I dredged half of it in cornstarch then dropped it in some leftover batter. It founds its way into some conveniently hot oil.

Topped with a dollop of leftover sauce.

Not bad, but not better than a steak done the caveman way.

Now I'm stuffed. Time to take my pants off and drink some whiskey. cali out.