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Korean Fried Chicken Wings... and a ribeye

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Comments

  • YukonRon
    YukonRon Posts: 16,989
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    I have tried this forever, and kept reading and thinking the Holy Grail batter is out there which I cant find.

    Thank you for sharing this with the forum.

    Best write up on wings in like forever.

    See you at BB....

    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • caliking
    caliking Posts: 18,731
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    Thanks, @YukonRon

    The batter was made with AP flour 2/3 cup, water 1 cup, and 1 TBSP of either rice flour or cornstarch. Season per taste.

    If you're thinking about Southern-style fried chicken, you may want a thicker batter, so try adding 2 TBSP of cornstarch or rice flour.


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • YukonRon
    YukonRon Posts: 16,989
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    https://eggheadforum.com/discussion/comment/2422109#Comment_2422109

    Thank you for this. I will add this to my list next time I try frying some wings. Like, today actually.

    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • northGAcock
    northGAcock Posts: 15,164
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    If you're thinking about Southern-style fried chicken, you may want a thicker batter


    There is some other kind?

    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • caliking
    caliking Posts: 18,731
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    https://eggheadforum.com/discussion/comment/2422179#Comment_2422179

    Yes, but they're not nearly as good!


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • fishlessman
    fishlessman Posts: 32,761
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    incredible plating pics. saw this last month, check out the batter recipe as its like nothing ive ever seen before, has me interested. not sure the video appears, she does a first fry, then clips the web skin areas at the wings and legs with shears to promote cooking and then does a double fry

    https://www.maangchi.com/recipe/sijang-tongdak

    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • caliking
    caliking Posts: 18,731
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    https://eggheadforum.com/discussion/comment/2422224#Comment_2422224

    That does look interesting. Although I liked the sauce on the wings, I lost some crunch after tossing in the sauce.

    Maangchi has 2 recipes for sauced fried chicken that I’ve seen, one simpler than the other. I’ve seen a number of recipes that call for potato starch/flour, but I’ve never tried it.

    I may have something else to try next week. Once I get my taxes done!


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Foghorn
    Foghorn Posts: 9,842
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    OK. Maybe it’s not just a coincidence - me seeing this thread - and then deciding I want to tweak my wing game. To see if I can take it up another notch by experimenting with some different sauce combos.

    But note that they are cooking on an egg.

    329E6456-06BB-4876-87C8-51A8BBAB7BE9.jpeg


    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Foghorn
    Foghorn Posts: 9,842
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    565A4F30-FAD4-4565-AB23-F1C1CD44C6A8.jpeg

    Almost ready for sauce.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • CPARKTX
    CPARKTX Posts: 2,095
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    Wow great cook!

    LBGE & SBGE.  Central Texas.  
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  • Foghorn
    Foghorn Posts: 9,842
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    22C62AD5-5896-405E-B6E9-4E68E49A2C2F.jpeg
    0147E91B-1E96-4212-9131-981279401823.jpeg
    A1D00F71-C3CC-40AD-8582-6DCD5410A9BD.jpeg

    Traditional Fog wings on the yellow platter. New experimental recipe on the pewter. New recipe won. But probably still not as good as the wings that started this thread.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • 20stone
    20stone Posts: 1,961
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    (“Eye of the Tiger” playing in the background

    https://m.youtube.com/watch?v=h0qVUn4797g

    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • caliking
    caliking Posts: 18,731
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    Outstanding, Fog! Those look as good as I remember.


    And @20stone , “Eye of the Tiger” used to be my theme music back in the day when I was saving very little lives.


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Foghorn
    Foghorn Posts: 9,842
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    Thanks.


    It turns out habanero, datil, peach, and lime come together to produce a great chicken wing. Especially when they are on top of a creole rub.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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