I know it’s healthier to bake chicken wings instead of frying but nothing beats the taste of fried chicken wings especially when it’s freshly fried. This Korean-style fried chicken wings uses a mixture of tempura flour and cold water to coat the wings before frying them. The batter when fried gives the wings its crispy and crunchy texture. The freshly cooked wings are already good as is but tossing them in a mixture of grated garlic, soy sauce, sugar and mirin make them even better. They are sweet, finger-licking good and very addictive. I am already planning to make it again on the weekend. Yummy!
Cooking Tips for Perfectly Fried Wings
To achieve the ultimate crispy texture, make sure your oil is at the right temperature. A good range is between 350 to 375 degrees Fahrenheit. If the oil is too cool, the wings will absorb more oil and become greasy. Use a thermometer to keep track of the temperature. Also, don’t overcrowd the frying pan. Fry in batches to ensure each wing gets enough space to cook evenly. This will help them stay crispy and not steam. Another tip is to let the wings rest on a wire rack after frying. This allows air to circulate around them, keeping the bottom from getting soggy. You can also double fry the wings for extra crispiness. Fry them once until they are golden, then let them rest for a few minutes and fry them again for a shorter time. This method gives them a crunch that is hard to beat. Lastly, always season the wings right after frying. The heat helps the salt and other spices stick better, enhancing the flavor.
Serving Suggestions and Pairings
Korean fried wings are versatile and can be served in many ways. For a casual gathering, stack the wings on a platter and serve them with toothpicks for easy snacking. A side of celery and carrot sticks with a cool dipping sauce like ranch or blue cheese can provide a nice contrast to the spicy and sweet flavors of the wings. If you want to create a full meal, consider serving the wings with steamed rice and a side of kimchi. This traditional side adds a tangy kick that pairs well with the sweetness of the wings. For a fun twist, you can turn these wings into a wrap. Use lettuce leaves to wrap the wings along with some fresh herbs like cilantro or mint, and add a drizzle of the sweet garlic sauce for an extra burst of flavor. Don’t forget to have napkins handy, as these wings can get messy, but that just adds to the fun. Experimenting with different sides and dips can elevate your meal and make it feel special.
Frequently Asked Questions
Can I use another type of flour instead of tempura flour?
You can use all-purpose flour or cornstarch if you don’t have tempura flour on hand. Just keep in mind that the texture might be slightly different, but it should still turn out crispy.
How should I store leftover wings?
Store any leftover wings in an airtight container in the fridge for up to three days. To reheat, pop them in the oven at 350 degrees Fahrenheit for about 10-15 minutes to get them crispy again.
Can I make the sauce ahead of time?
Yes, you can make the sweet garlic sauce ahead of time and store it in the fridge. Just give it a good stir before tossing it with the wings when you’re ready to serve.
What can I serve with Korean fried wings?
These wings pair perfectly with some pickled vegetables or a side of steamed rice. You might also want to serve them with a refreshing salad to balance out the richness.
What are common mistakes to avoid when frying wings?
One common mistake is overcrowding the frying pan, which can lead to soggy wings. Make sure to fry in batches and keep an eye on the oil temperature to ensure they cook evenly and stay crispy.
Korean Fried Wings with Sweet Garlic Sauce
Ingredients
- 3 lbs chicken wings a mixture of wingettes and drummettes
- 1 ¼ cups tempura flour
- Salt and freshly ground pepper
- 1 cup cold water
- Vegetable oil for frying
- Sesame seeds optional
Sweet Garlic Sauce:
- 4 cloves garlic grated or minced
- 6 tbsp soy sauce
- 6 tbsp sugar
- 2/3 cup Mirin
Instructions
- In a large mixing bowl, dust chicken wings evenly with ¼ cup tempura flour. Season with salt and pepper.
- In another large mixing bowl, whisk together 1 cup tempura flour and 1 cup cold water.
- Heat oil in a large frying pan over medium high heat.
- Coat dusted wings with tempura batter and carefully drop into the hot oil. Working in batches, fry wings 8-10 minutes, turning a few times using a tong. Drain on paper towel lined plate.
- In a small sauce pan, add all ingredients for sweet garlic sauce. Let boil for few seconds. Remove sauce from heat.
- In a large mixing bowl, toss fried chicken wings evenly with sauce. Transfer wings to a serving plate. Drizzle the leftover sauce in mixing bowl over the chicken wings. Garnish with sesame seeds, if using.
- Serve and enjoy!
Notes
Nutrition
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