Sunday, September 21, 2014

Inspired by Columbus: Roosters - part 2

Sorry for the delay on this post.  To make it up to you, I will do two posts this week.  As promised, I wanted to introduce you to Korean fried chicken wings, which I often think about fondly after eating Roosters Sweet Thai Chile wings pictured above.  These wings and their sauce are quite easy to make and they are so good.

Start by tossing some chicken wing sections in salt and cornstarch in a large bowl until the wings are well coated. Whisk together some additional cornstarch with water and then toss the sections in this mixture to coat.

Fry in small batches in 375 degree oil until the for about 5 minutes and then using tongs, a skimmer, or a slotted spoon remove the wings and set aside on a cooling rack placed in a 200 degree oven.  Fry the remaining batch or batches in the same way making sure the oil gets back up to 375 degrees in between each batch.  

Fry each batch a second time until they are golden brown, putting the finished batches in a large bowl.

Simmer some minced garlic, sugar, soy sauce, water, sriracha, and rice vinegar together in a saucepan until thickened.  Toss the wings with sauce and serve.  You can also add some minced cilantro and thin sliced scallion when tossing for additional flavor and color.

Korean Fried Chicken Wings
  • 2 quarts vegetable oil
  • 3.5 lbs chicken wing pieces
  • 1.5 c. cornstarch
  • 1.25 c. water 
  • .5 c. sugar
  • .25 c. soy sauce
  • 3 cloves garlic, minced
  • 1 Tbsp. rice vinegar
  • 1 tsp. sriracha
  • 1 Tbsp. minced cilantro
  • 2 scallions, sliced thin
  1. Heat the oven to 200 degrees and heat oil in a large stockpot or dutch oven over medium high heat to 375 degrees.
  2. While the oil heats, toss the wing pieces and 1/2 cup cornstarch in a large bowl.  Whisk together the remaining 1 cup cornstarch and 1 cup of water until smooth.  Toss the wing pieces with the cornstarch slurry until the wings are well coated.  
  3. When the oil gets up to temperature add 1/3 or 1/2 of the wings (depending on pot size, do not overcrowd).  Stir the pieces to prevent sticking and cook for 5 minutes.  Remove with tongs, a skimmer, or slotted spoon to a wire rack set over a cookie sheet in the oven.  Fry and remove the remaining batches in the same manner, making sure the oil temperature gets back up in between batches.
  4. Fry the first batch a second time until deep golden-brown, about 5 more minutes.  Transfer the finished wings to a large bowl and repeat with the remaining batches.
  5. Simmer the sugar, remaining 1/4 cup water, soy sauce, minced garlic, vinegar and sriracha or medium heat until syrupy.  Toss the finished with the sauce and cilantro and scallions if desired and serve.
In the next couple of days I'm going to let you about an event Lyndsay and I went to called Taste of Dublin and some of the great food we had there.

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