Crispy Gochujang Glazed Chicken Wings

Crispy Fried Chicken Wings with Gochujang Sauce

Ingredients:

• 14 chicken wings (cut into halves)
• For Coating (Part A):
  • 1 packet seasoning flour (such as Sajiku)
  • 4 cloves garlic, finely minced or grated
  • 1 teaspoon curry powder (optional)
  • 4 tablespoons tapioca flour
  • 1 egg
  • 1 tablespoon soy sauce (or substitute with salt)
  • 1 teaspoon ground pepper
• For Coating (Part B):
  • 1 packet seasoning flour (such as Sajiku)
  • 150 grams rice flour
  • 100 grams all-purpose flour
  • Optional: dried oregano
• For Gochujang Sauce (Part C):
  • 2 tablespoons gochujang (Korean red chili paste)
  • 1 tablespoon tomato sauce
  • Hot water, as needed
• Mayonnaise, for garnish

Instructions:

1. Prepare the Chicken:

   • Rinse the chicken wings thoroughly and drain well to remove excess water.

2. Coat with Part A Mixture:

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   • In a bowl, combine the seasoning flour (Part A), minced garlic, curry powder (if using), tapioca flour, egg, soy sauce (or salt), and ground pepper. Mix until well combined.
   • Add the chicken wings to the mixture, ensuring each piece is evenly coated. Marinate the chicken in the refrigerator overnight.

3. Prepare Part B Coating:

   • The next day, remove the marinated chicken from the refrigerator and let it come to room temperature.
   • In another bowl, mix together the seasoning flour (Part B), rice flour, all-purpose flour, and dried oregano (if using).

4. Coat the Chicken:

   • Roll each chicken wing in the Part B coating mixture, ensuring they are thoroughly coated. Gently press the coating onto the chicken to ensure it adheres well.

5. Fry the Chicken:

   • Heat a generous amount of oil in a deep frying pan over medium heat.
   • Carefully place the coated chicken wings into the hot oil, frying in batches if necessary to avoid overcrowding.
   • Fry the wings until they are golden brown and cooked through, about 8-10 minutes. Ensure the internal temperature reaches 165°F (74°C).

6. Make Gochujang Sauce (Part C):

   • While the chicken is frying, prepare the gochujang sauce by mixing together gochujang, tomato sauce, and enough hot water to achieve a pourable consistency.

7. Coat with Gochujang Sauce:

   • Once the chicken wings are cooked and crispy, remove them from the oil and drain on paper towels briefly.
   • While still hot, toss the fried chicken wings in the prepared gochujang sauce until evenly coated.

8. Serve:

   • Arrange the gochujang-coated chicken wings on a serving platter.
   • Garnish with a drizzle of mayonnaise for extra richness and serve immediately.

Enjoy these crispy fried chicken wings with a delightful kick of gochujang sauce, perfect for a flavorful appetizer or main dish!