Garlic-Soy Chicken Wings

Michael Symon's Korean Style Chicken Wings

  • 3 pounds Chicken Wings (split with tips attached)
  • 1 cup Flour
  • 2 tablespoons Cornstarch
  • 1 1/4 cups Water
  • Vegetable Oil for frying

For the Sauce:

  • 4 Garlic cloves (smashed)
  • 2 tablespoons fresh Ginger (chopped)
  • 1/4 cup Soy Sauce
  • 1/4 cup Korean Chile Paste
  • 1 1/2 tablespoons Rice Vinegar
  • 1 tablespoon Sesame Oil
  • 2 tablespoons Honey
step-by-step directions
step-by-step directions
  • Heat oil to 360 degrees F in a dutch oven.
  • Whisk together the flour, cornstarch and water in a large bowl. Working in batches, add the chicken to the flour mixture and toss to coat. Fry for 5 to 7 minutes or until dark golden and crispy.
  • Remove to a paper towel lined plate. Once oil is blotted off transfer to the large bowl of sauce and toss to coat. Repeat with remaining chicken.
  • For the Sauce: Combine the ingredients in a food processor and pulse until smooth. Transfer to a large bowl.
Similar categories: Dinner Courses & Meals Asian Cuisine

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Michael Symon's Korean Style Chicken Wings

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