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Korean Chicken Wings

Korean Chicken Wings
Deep-Frying Wings Chicken Appetizer Super Bowl March Madness Korean Dinner Party Tailgating Soy Sauce Vegetable Oil Chicken Wing Snack Party Planning Cocktail Party Easy
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Deep-Frying Wings Chicken Appetizer Super Bowl March Madness Korean Dinner Party Tailgating Soy Sauce Vegetable Oil Chicken Wing Snack Party Planning Cocktail Party Easy
4 to 6 servings Easy
Total:
11 Ratings 

Ingredients (11)

  • 1/2 cup peanut oil
  • 1/2 cup michiu rice wine
  • 3 1/2 teaspoons soy sauce
  • 1 1/4 teaspoons kosher salt
  • 1 teaspoon toasted sesame oil
  • 1 scant teaspoon (3 grams) monosodium glutamate (MSG), optional
  • 1/2 teaspoon granulated sugar
  • 2 pounds chicken wings
  • About 1 quart vegetable oil, for frying
  • 1/4 cup potato starch
  • 1/4 cup Wondra quick-mixing flour
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Nutritional Information
  • Calories610
  • Fat48.56g
  • Saturated fat8.38g
  • Trans fat0.3g
  • Carbs10.31g
  • Fiber0.21g
  • Sugar0.38g
  • Protein27.39g
  • Cholesterol167.83mg
  • Sodium495.72mg
  • Nutritional Analysis per serving (6 servings) Powered by

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Scott Heimendinger, director of applied research for Modernist Cuisine, shares this recipe from the Modernist Cuisine at Home cookbook. He first makes a Korean marinade for the wings, then tosses them in a mixture of potato starch and the secret ingredient, Wondra, to make an extra-crispy coating after deep-frying.

Note: You’ll want to finish these with your favorite Korean wing sauce, whether it’s just a little gochujang cut with soy sauce, or this Korean Barbecue Sauce recipe from Cody Taylor and Jiyeon Lee.

What to buy: MSG (monosodium glutamate) is a chemical compound in the form of a white, coarse powder with very little flavor of its own. It acts as a flavor enhancer that seems to make the tongue more receptive to savory and salty tastes. Look for it in Asian grocery stores or online.

Michiu is a dry wine used often in Chinese cooking. Look for it in Asian grocery stores or online.

Special equipment: You will need a deep-frying/candy thermometer for this recipe.

Adapted from "Modernist Cuisine at Home" by Nathan Myhrvold and Maxime Bilet
  • What to buy

    USA Pan Extra Large Rimmed Baking Sheet with Nonstick Cooling Rack, $35.99 on Amazon

    This baking sheet and rack set is perfect for baking wings, or just draining them after deep-frying them.

    See It ›

Tips for Wings and Chicken

Tip
How to Store Wings
For wings, follow the same rules as any other type of poultry. Ensure that chicken remains in its original packaging (which should be vacuum-sealed or tightly-wrapped) to prevent its juices from leaking. Raw chicken can last for up to three days in the refrigerator.
Read More
1 of 5
Next: How to Freeze Wings
Tip
How to Freeze Wings
Thanks to being predominantly bone, frozen chicken wings have a particularly long shelf life. If stored properly, most can last up to nine months in the freezer. Fill a freezer bag halfway with chicken wings and rest the bag sideways to avoid the wings from touching. Once the wings are frozen, you can then turn the bag upright for optimal freezer storage space.
Read More
2 of 5
Next: How to Store Chicken
Tip
How to Store Chicken
Raw or cooked chicken can be stored in a refrigerator for a few days, though it’s important to prevent raw chicken juices from leaking and contaminating other foods. Ensure that chicken remains in its original packaging (which should be vacuum-sealed or tightly-wrapped) until it is ready to be cooked.
Read More
3 of 5
Next: How to Freeze Chicken
Tip
How to Freeze Chicken
While freezing will make your chicken less tender and juicy, it is the perfect way to store the family-sized pack you bought at Costco last weekend. Remove the chicken from its original packaging and rewrap it tightly using aluminum foil, plastic wrap, or freezer paper. Double wrap if you are planning to store the chicken for more than two months. Ground chicken can last up to three months in the freezer, while chicken pieces can last up to nine.
Read More
4 of 5
Next: How to Thaw Chicken
Tip
How to Thaw Chicken
You should never thaw chicken at room temperature, as it is highly susceptible to bacteria growth. Frozen chicken should either be thawed in the microwave, in the refrigerator, or in cold water (which should be changed every 30 minutes).
Read More
5 of 5
Next: How to Store Wings

Instructions

  1. 1Place the peanut oil, rice wine, soy sauce, salt, sesame oil, MSG (if using), and sugar in a large bowl and whisk to combine. Stir until the salt and sugar have completely dissolved.
  2. 2Place the chicken wings in the marinade, toss to coat evenly, cover, and refrigerate for 30 minutes.
  3. 3When the wings are done marinating, pour the vegetable oil into a Dutch oven or a large, heavy-bottomed pot (the oil should be at least 3 to 4 inches deep). Heat over medium-high heat until the oil reaches 350°F on a deep-frying/candy thermometer. Meanwhile, line a baking sheet with paper towels or fit it with a wire cooling rack and set aside.
  4. 4Combine the potato starch and Wondra in a large bowl. Remove 5 to 7 wings from the marinade and place them in the Wondra mixture. Toss to coat them with a thin layer.
  5. 5Fry the chicken wings in the oil, adjusting the heat as needed to maintain a temperature of 350°F, until the wings are cooked through and golden brown, about 7 minutes. Remove to the prepared baking sheet to drain, about 3 minutes. Repeat, working in batches, with the remaining wings. Serve immediately with your favorite Korean-style wing sauce (see note).
Korean Chicken Wings
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