Our kitchen has served up another mouth-watering recipe for you to enjoy – a definite must-try!
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp baking powder
- 1/2 tsp garlic powder
- 800gms chicken wings
- 1 TB freshly grated ginger
- 1/2 cup corn flour
Ingredients for sauce
- 3 TB butter
- 1 tsp small dried red chillies, chopped finely
- 1 TB freshly minced ginger
- 3 cloves garlic, minced
- 1/4 cup gochujang
- 2 TB ketchup
- 1 TB rice vinegar
- 1 TB soy sauce
- 1/4 cup honey
- 2 TB packed brown sugar
Make wings: In a deep pot over medium-high heat, heat 4 to 6 cups vegetable oil to 155 C. Line a large plate or baking sheet with paper towels. In a small bowl, combine salt, pepper, baking powder, and garlic powder.
Pat wings dry with paper towels, then rub with grated ginger and season with salt mixture. In a large bowl, toss wings with corn flour and squeeze to compress coating onto each wing.
Make sauce: In a medium saucepan over medium-low heat, add butter, dried chillies, ginger, and garlic and cook until fragrant, 2 minutes. Stir in gochujang, ketchup, vinegar and soy sauce. Cook until bubbling. Stir in honey and brown sugar and continue cooking until bubbling and slightly thickened.
Carefully add wings to oil and fry until skin is just lightly crisped and golden, occasionally flipping with tongs, about 15 minutes. Remove wings from oil and set aside on prepared plate. Let rest briefly.
Heat frying oil to 200C. Return wings to pot and fry again until deeply golden and skin is crisp and crunchy, about 6 minutes. Remove wings from oil and place in a large mixing bowl.
Pour sauce over wings and toss until evenly coated.