party wings

This Korean fried chicken recipe makes crispy and crunchy party wings. Coated with a slightly spicy and sweet gochujang sauce, they make a perfect game night food. Serve with your favorite cold beverage.

Best Korean Fried Chicken Recipe (Chimaek)

lb chicken party wings

sweet rice wine (mirim)

ginger

salt and pepper

cornstarch

tsp baking powder

oil (for deep-frying)

sesame seeds (or finely chopped nuts)

onion

garlic

Korean chili paste (gochujang) (see note for a gluten-free gochujang)

soy sauce (low sodium if possible)

tbsp ketchup

tbsp sugar

apricot preserve or strawberry jam

tsp rice vinegar

tbsp corn syrup

Combine chicken wings, pureed ginger, rice wine, salt and pepper in a mixing bowl; toss well together and set aside for 10 minutes.

For the chicken seasoning

Put diced onion, garlic, and rice wine in a mini blender and process until smooth.

In a small sauce pan, combine all the sauce ingredients and pour in the onion garlic puree; mix well. Bring the sauce to boil until it bubbles up and thickens slightly, about 2-3 minutes. Remove from heat and set aside to cool. The sauce will thicken as it cools.

For the sauce

Mix cornstarch and baking powder in a large plastic bag. Add the chicken wings and shake them well to coat. Shake off extra coating from the chicken wings.

For the first fry: Heat oil in a wok or skillet over medium-low heat, to reach about 330˚F. Drop the chicken wings, shaking off the extra cornstarch coating, into the oil, and deep-fry for 3-4 minutes. The oil temperature shouldn’t be too hot and the chicken will fry slowly. If the oil bubbles vigorously, reduce the temperature to low.

For the second fry: When all the batches of the first deep fry are finished, raise the heat to medium, about 350˚F. Drop the chicken again into the hot oil and deep-fry until the coating turns a deep golden brown, about 1-2 minutes. Adjust the heat if it browns too quickly. Shake off the excess oil from the chicken and place them on a wire rack to allow the remaining oil to drip off the chicken.

Brush or coat with sauce: Using a pastry brush, apply sauce on the hot chicken wings. Alternately, you can pour the sauce over the chicken and toss them to coat. Garnish chicken wings with toasted sesame seeds or finely chopped nuts. Serve these wings with your favorite cold beverage.

For the deep-frying

These 4 ingredient slow cooker party wings are the perfect easy snack for tailgating and entertaining. They're tender, saucy and full of flavor!

Slow Cooker Party Wings

chicken wings (split

KRAFT Sweet & Spicy Barbecue Sauce

orange juice

honey

Heat oven to 400 degrees F.

Place chicken on foil-covered rimmed baking sheet sprayed with cooking spray.

Bake 30 minutes.

Transfer chicken to slow cooker; discard foil with any drippings.

Mix remaining ingredients until blended. Pour over chicken; stir to evenly coat. Cover with lid.

Cook on LOW 5 to 6 hours (or on HIGH 2-1/2 to 3 hours).

Crunchy sweet and spicy Korean fried chicken is a great appetizer or snack that you can make at home. This recipe will give you fried chicken that amazingly stays extra crispy even with it&#039;s candied glaze.

Korean Fried Chicken (Sweet, Spicy & Extra Crispy!)

lb chicken (skin-on, deboned thighs

½ tsp salt

½ tsp pepper

garlic powder

ginger powder

onion powder

¾ c water (add more if needed)

tbsp white vinegar

oil oil

c potato starch

½ c all purpose flour

tsp sesame oil

tbsp gojuchang

ketchup

¼ c soy sauce

Prep your chicken by deboning chicken thighs or cutting the wings in half so that the wing and drumsticks are two separate pieces (this will help with frying and eating).

If you are using chicken thighs, cut them into 1 ½ to 2 inch pieces. I like to make sure each piece has skin.

In a bowl, combine the salt, pepper, garlic powder, ginger powder, and onion powder. Use a fork or whisk to mix dry ingredients thoroughly. Add the water and vinegar into the bowl and whisk until all the ingredients are combined. Your marinade should be on the thicker end, similar to applesauce. If you need more water, add one tablespoon at a time.

In an air-tight container, add the chicken pieces and pour the wet marinade on top. Make sure each piece is thoroughly coated. Leave it in the fridge to marinade at least 12 hours and up to 18 hours.

Wet Marinade

Remove the marinated chicken from the fridge about 30 minutes before frying so it comes to room temp. If you fry them straight from the fridge, there is a possibility the centers will be raw when the outside is properly cooked.

In a heavy-bottomed pot, add about two inches of vegetable oil and heat it to 375 °F.

In a shallow bowl, combine the potato starch, all purpose flour, and salt.

Take one piece of chicken, remove excess marinade, and coat it with the dry batter thoroughly, pat excess powder off, and place on a drying rack over a half sheet pan. Repeat with all the pieces of chicken.

Before frying, make sure the oil reads 375 °F (repeat this when you are doing new batches too). Using tongs, carefully lower the pieces of chicken into the oil, but do not crowd the pot. Fry each batch for about two to four minutes depending on the size of the chicken. Turn over the chicken every so often so both sides brown. Use a thermometer to check the temperature--chicken should be at 165 °F. The outside should be light brown. Remove the chicken and lay flat on a paper towel lined wire rack. Repeat with the rest of the chicken pieces.

Second fry: once all chicken pieces are fried, fish out any charred or browned pieces at the bottom of your pot (I like to use a small strainer to fish these items out). In small batches double fry the chicken again by placing them back into the oil and cooking for another two to three minutes or until the outer layer is very crispy and medium to dark golden brown. Remove the chicken and dry them on paper towels over wire racks.

Dry batter &amp; frying

Add sesame oil in a saucepan over medium heat, and add the garlic. Once the garlic is fragrant (about 30 seconds), lower to medium-low heat and add the gojuchang, honey, ketchup, and soy sauce. Stir the sauce and cook for about one minute to warm it up. You don’t want to boil this sauce just to simmer slightly and warm it up for the chicken.

In a large mixing bowl, add the chicken and pour about half the sauce to start. Mix the chicken and sauce until it’s coated, adding additional sauce if necessary.

Serve your chicken with daikon radish pickles, french fries, and an ice cold beer!

Sauce

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Top 3 party wings recipes from across the web

The most viewed party wings recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Korean Fried Chicken Recipe (C...

Slow Cooker Party Wings

Korean Fried Chicken (Sweet, Spicy ...

The most viewed party wings recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine