Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.
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.
This baking sheet and rack set is perfect for baking wings, or just draining them after deep-frying them.
See It ›by Susannah Chen | Spring asparagus is absolutely worthy of celebration, so we rounded up some of our best asparagus...
by Miki Kawasaki | Summer may seem like prime time for salads, but fresh spring produce also shines in simple preparations...
by Chowhound Editors | The picnic is one of the annual joys of warm-weather (and sometimes cool-weather) eating, and our...