korean fried chicken wings- crackly crust glazed with soy citrus garlic or gochujang spicy sauce served with pickled radish (dairy free)

Rinse 2 lbs of chicken wings under cold water and pat them dry thoroughly with paper towels. This helps ensure a crispy fry.

Clean and Dry Wings

Place the wings in a large bowl. Add 1 tsp salt, 1/2 tsp black pepper, and 1 tsp garlic powder. Toss to coat evenly and let the wings rest for 15 minutes at room temperature.

Season the Chicken

In a large bowl, mix 1 cup sweet potato starch (or corn starch) and 1/2 cup flour. Add 3/4 cup cold water gradually while whisking until the batter reaches a pancake batter consistency.

Make the Batter

Dip each seasoned wing into the batter, coating thoroughly. Allow excess batter to drip off before frying.

Coat the Wings

In a large heavy-bottomed pot or deep fryer, preheat neutral oil (like vegetable or canola) to 340°F (170°C).

Heat the Oil

Fry the battered wings in batches for 5–6 minutes until lightly golden and cooked through. Remove with tongs or a slotted spoon and drain on a wire rack.

First Fry

Increase oil temperature to 375°F (190°C). Fry the wings a second time for 2–3 minutes until deep golden and super crispy. Drain again on a wire rack.

Second Fry for Crispy Texture

In a saucepan, combine 1/4 cup soy sauce, 2 tbsp rice syrup (or honey), 1 tbsp brown sugar, 1 tbsp citrus juice (like yuzu or fresh lemon), 2 minced garlic cloves, and 1 tsp sesame oil. Simmer over low heat for 3–4 minutes until slightly thickened.

Prepare the Soy Citrus Garlic Sauce (Option A)

In a saucepan, mix 2 tbsp gochujang (Korean chili paste), 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sugar, 1 tbsp honey, and 2 minced garlic cloves. Simmer over low heat for 3–4 minutes until glossy and thickened.

Prepare the Spicy Gochujang Sauce (Option B)

Place the double-fried wings in a large mixing bowl. Pour over your chosen sauce (Soy Citrus Garlic or Spicy Gochujang) and toss quickly to coat each wing evenly.

Serve the hot glazed chicken wings on a platter. Sprinkle with toasted sesame seeds and optional chopped green onions for garnish.

Present the Dish

Serve Korean pickled radish cubes (danmuji or chikin-mu) on the side for a refreshing acidic contrast.

kfcw 닭강정

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