korean chicken wings with gochujang drizzle

5 from 2 votes

korean chicken wings with gochujang drizzle

These Korean chicken wings are ultra-crispy, super-tender wings with a spicy Korean dipping sauce. The best thing - they are absolutely foolproof and take only minutes for the final fry before serving.

Prep Time20 mins

Cook Time3 hrs

Total Time3 hrs 20 mins

Course: starter

Cuisine: korea

Keyword: korean fried chicken

Servings:

Calories: 881kcal

Author: glebe kitchen

Ingredients

The chicken

2 lbs chicken wings cut into pieces, tips discarded
1/2 cup flour
1/2 cup corn starch
2 tsp kosher salt
1 tsp baking soda
oil for deep frying

The Korean BBQ sauce

1 Tbsp rice vinegar
1 Tbsp mirin
2 Tbsp gochujang
1 Tbsp soy
1 tsp sesame oil
1/4 tsp black pepper
2 Tbsp sugar

Instructions

Sous vide the wings

Vacuum seal the wings.
Cook, sous vide, for 2 1/2 hours at 144F.
Remove from the water bath.

Make the gochujang drizzle

Combine the rice vinegar, mirin, gochujang, soy, sesame oil, black pepper and sugar in a small saucepan. Bring to a gentle simmer, stirring to combine. Let cool.

Fry the wings

Heat one inch of vegetable oil in a wok or cast iron pan. Alternately prepare your deep fryer. The target temperature is 375F but anywhere between 350F and 400F is OK. The chicken is already cooked. This is all about crisping up the skin.
Thoroughly combine the flour, corn starch, salt and baking soda.
Remove wings from the vacuum pack and toss with flour mixture. Place coated chicken wings on a wire rack while the oil heats.
Fry the chicken wings in batches. If you are brave, just slip the chicken into the oil with your hands. If you aren't brave, use tongs. Tongs are more cumbersome but they works fine.
Fry the chicken to colour them. They are already cooked. The frying is all about getting the coating right. That's the beauty of this recipe. It takes about 3 minutes for them to colour up nicely.
Remove wings from oil with a slotted spoon. Drizzle with gochujang sauce and serve hot and crispy.

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