Korean Kickin' Chicken Wings
Recipe Courtesy Of Chef Doreen Fang
Serves |
Prep Time |
Total Time |
2 to 4 |
2 or 4 hours |
3 or 5 hours |
Ingredients
Brine
4 pounds Chicken drumettes and flats
1 gallon cold water
½ cup Kosher salt
2/3 cup sugar
3 tablespoons canola oil
Kosher salt
Black pepper
Sauce
½ cup Gochujang (Korean red chili paste/sauce)
2 tablespoons ketchup (Heinz preferably)
½ teaspoon cayenne
½ teaspoon onion powder
½ cup white vinegar
2 tablespoons soy sauce
8 cloves garlic, minced
1 teaspoon fresh ginger, minced
3 tablespoons chicken stock
3 tablespoons honey
Scallions, thinly sliced – garnish (optional)
Ranch Dressing – dipping sauce (optional)
In a large bowl/stockpot, add the water, salt, and sugar; stir until salt and sugar is completely dissolved. Add the chicken, brine for 2-4 hours; cover and refrigerate. When done brining wings, remove, drain, rinse completely and dry the wings with paper towels. It is extremely importantly to make sure that the wings are completely dry. Put the dried wings into a large bowl, add the oil and toss, making sure that all the wings are lightly and evenly coated. Add salt and pepper and continue to toss to evenly distribute the salt and pepper.
In a medium bowl, add all the sauce ingredients and whisk until completely combined. In a medium heavy bottomed sauce pan, pour in the sauce and cook over medium heat, stirring constantly. Allow the mixture to come to a simmer/gentle boil, continue stirring and cook for 8-10 minutes until slightly thickened. Set aside. This can be made several days ahead and stored in an airtight container in the refrigerator.
Preheat oven to 425°F. Prepare two sheets pans, cover the bottom of the sheet pan with foil, then put a wire rack on top – spray lightly with cooking spray. Place all of the drumettes on one rack; top of drumette facing up, main skin side up. Do the same with the flats and please make sure to leave space between the wings. Cook for about 20-25 minutes or until the skin starts to get a little golden, turn the wings over and continue to cook for another 10-15 minutes or until done. Cooking time will vary depending on the size of your wings. The flats may be done before the drumettes, just keep an eye on them. When they are done, they should be tender and juicy.
If you’d like to get more color to the skin, you can also put it under the broiler for a minute or two. Make sure to flip and do the same on the other side. Be careful not to overcook your chicken. If you choose to use the broiler, do this before the chicken is completely cooked or you will overcook and dry out your chicken wings.
Have a large bowl ready, make sure your sauce is hot and ready to toss. Once the wings are done, remove from the oven, place into the large bowl and add about half of the sauce and toss. Add more sauce as needed and/or reserve the remainder of the sauce and put in a bowl to serve on the side.
Platter your saucy Korean Kickin’ chicken, garnish with the scallions and serve hot with your dips.
If you prefer a super crunchy chicken, use your favorite deep fried chicken wing recipe and make this spicy, tangy sauce!
Have a fantastic Super Bowl party and I hope that you and your friends enjoy!
Note: You may skip the brining process if you prefer and/or do not have the time, but this is what will help create that juicy plumpness in your chicken wings.