Korean Chicken Wings

Name: Korean Chicken Wings
Prep time: 30 min
Total time: 1 h
Yield: 4 to 6 servings
Ingredients: 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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4 to 6 servings Easy

(10) Total: 1 hr

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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

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.

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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.

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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.

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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.

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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).

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Next: How to Store Wings

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.

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

Instructions

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.
2Place the chicken wings in the marinade, toss to coat evenly, cover, and refrigerate for 30 minutes.
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.
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.
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.

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