Korean Gochujang Honey Wings (VIDEO)

Key Tip

Gochujang 101

It’s used in recipes like Spicy Pork Bulgogi, Kimchi Fried Rice, Spicy Honey Garlic Tofu, and Korean Fried Cauliflower.

This is a spicy and sweet Korean red pepper paste. It has a strong flavor profile, with a hint of umami. You only need a little to go a long way.

It is usually sold in tubs of varying sizes at Korean markets. I’ve also seen it at some of my local Ralph’s (in the “Asian” aisle) and on Amazon.

If you are new to using or eating gochujang, I would consider using 1/2 of what the recipe calls for.

Key Tip

My Secret to the Crispiest Wings

My secret combination for the crispiest chicken wings is a combination of three ingredients – flour, cornstarch, and baking powder! Each starch plays a unique role in the dredge, so make sure to use all three – trust me, it makes a huge difference!

• When mixed with the flour, the cornstarch makes the flour coating crispier and gives it that golden brown color!
• Cornstarch also helps with prevention of gluten development, which makes the wings crispier.
• Lastly, the baking powder reacts with the oil and creates tiny air bubbles – the tiny air bubbles makes the coating even lighter and crispier!

Key Tip

Frying Tips

I highly recommend using two tools for the best frying experience:

• an infrared thermometer to easily check the temperature of your oil during heating and frying
• a heavy bottomed pot like a dutch oven that retains heat well

Temperature tips:

• The ideal oil temperature of the first fry should be 325-350°F.
• If you see the oil drop below 325°F, remove the chicken wings and turn the heat up until it returns to 350°F.
• You may need to fry the wings in batches if you find that the temperature does not stay at 325-350°F.
• The second fry will be at the same temperature but for a shorter period of time.

My #1 tip is to avoid overcrowding – not only will that bring the temperature down (which will result in less crispy, more oily wings) but you also risk hot oil bubbling over.

If excess batter pieces are floating in the oil, strain them out with a strainer to prevent them from burning during the 2nd fry.

Make sure to check the internal temperature of the chicken – it should reach 165°F to be safe to consume.

PRO TIPS

Expert Tips

Dredging tips

• For the best dredging, make sure to let any excess wet batter drip off before dredging the chicken in the seasoning flour.
• Pack in the dredge so the chicken is evenly coated (no bald spots!)
• I like to mix some of the leftover marinade (or 1-2 tbsp of water) to the seasoning mix to create ‘craggily bits’ – this will create more crispy texture on the chicken wings.
• Shake off any excess loose breading before placing on the lined tray.
• Once the wings are dredged in the seasoning mix, let them rest for 10-15 minutes. This helps the batter stick to the chicken when frying!

Frying tips

• I highly recommend using an infrared thermometer to easily check the temperature of your oil during heating and frying.
• If excess batter pieces are floating in the oil, strain them out with a strainer to prevent them from burning during the 2nd fry.
• Monitor the oil temperatures and if they drop below 325°F , remove the chicken wings and turn the heat up for the oil to reach back to 350°F.
• Consider frying the wings in batches if you find that the temperature cannot stay at 350°F.
• Do not overcrowd your pot and risk oil bubbling over!! Use a heavy bottomed pot or dutch oven, as they retain heat better.