CaseT
TVWBB Platinum Member
This is a cook that I did several years ago. I decided to re-post because the initial steps are pertinent to getting good skin on chicken and theres been a lot of wing cooks lately. The Highlighted part in red is key in my opinion. The drying step really helps. I just do the salt and baking powder rub when not frying.
I have made these on the WSM too, minus the batter and using the finishing sauce as a glaze. Super tasty.
A bit different, I was craving that thin crust deep fried hot wings you can only get at good Korean BBQ.
So here we go. Key to making the crispy wings is all in the batter. It's pretty simple but there are a few key ingredients.
First you want to do is air dry your wings. Mix 1/4 cup of corn starch (this is needed if frying, but optional if not), 1/2 teaspoon baking powder, and 2 tablespoons of kosher salt. I do this in a ziplock. This about enough for 1 pound. Coat the wings completely with the mixture. Place the wings on a rack over a pan and place in fridge. Best to do this overnight, minimum time is 1 hour.
While waiting for the wings to dry mix up the finishing sauce. I made a sweet spicy sauce.
1/4 cup gochujang (I used Sambal Oelek)
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
3 tablespoons dark brown sugar
3 medium cloves garlic, minced (about 1 tablespoon)
1 teaspoon grated fresh ginger
1 tablespoon toasted sesame oil
When your wings have dried it's time to fry. I used peanut oil and run the temp around 350-370.
While the oil is heating up its time to make the batter.
For the batter you need 1/2 cup corn starch, 1/2 cup flour 1/2 cup vodka, 1/2 +/- cup water, 1/2 teaspoon baking powder. Mix everything together except water. Slowly whisk in water watch the consistency. The batter needs to ribbon off the whisk when raised and it should disappear into the batter. I used Bend distillery hatch chili vodka. It did add a bit of heat to the batter.
When the oils hot working in batches place 3-4 wings in batter. Pull out and allow batter to drain off chicken. Place in oil. Rotate and move chicken around. Pull out when chicken is golden brown, about 8-10 minutes. Repeat until done.
Sauce and Serve!
Smoke away!!!
I have made these on the WSM too, minus the batter and using the finishing sauce as a glaze. Super tasty.
A bit different, I was craving that thin crust deep fried hot wings you can only get at good Korean BBQ.
So here we go. Key to making the crispy wings is all in the batter. It's pretty simple but there are a few key ingredients.
First you want to do is air dry your wings. Mix 1/4 cup of corn starch (this is needed if frying, but optional if not), 1/2 teaspoon baking powder, and 2 tablespoons of kosher salt. I do this in a ziplock. This about enough for 1 pound. Coat the wings completely with the mixture. Place the wings on a rack over a pan and place in fridge. Best to do this overnight, minimum time is 1 hour.
While waiting for the wings to dry mix up the finishing sauce. I made a sweet spicy sauce.
1/4 cup gochujang (I used Sambal Oelek)
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
3 tablespoons dark brown sugar
3 medium cloves garlic, minced (about 1 tablespoon)
1 teaspoon grated fresh ginger
1 tablespoon toasted sesame oil
When your wings have dried it's time to fry. I used peanut oil and run the temp around 350-370.
While the oil is heating up its time to make the batter.
For the batter you need 1/2 cup corn starch, 1/2 cup flour 1/2 cup vodka, 1/2 +/- cup water, 1/2 teaspoon baking powder. Mix everything together except water. Slowly whisk in water watch the consistency. The batter needs to ribbon off the whisk when raised and it should disappear into the batter. I used Bend distillery hatch chili vodka. It did add a bit of heat to the batter.
When the oils hot working in batches place 3-4 wings in batter. Pull out and allow batter to drain off chicken. Place in oil. Rotate and move chicken around. Pull out when chicken is golden brown, about 8-10 minutes. Repeat until done.
Sauce and Serve!
Smoke away!!!
