Ingredients with Measurements:
- 1 lb chicken wings
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 cup Baekseju (Korean rice wine)
- 1 egg
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Mixing bowls
Step-by-step instructions:
1. In a mixing bowl, combine the flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.
2. In another mixing bowl, whisk together the Baekseju and egg.
3. Dip each chicken wing into the Baekseju mixture, then coat it in the flour mixture.
4. Heat the vegetable oil in a deep fryer or large pot to 375°F.
5. Fry the chicken wings in batches for 10-12 minutes, or until golden brown and cooked through.
6. Remove the chicken wings from the oil and place them on a paper towel-lined plate to drain excess oil.
7. Serve hot with your favorite dipping sauce.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes per batch
Temperature:
- Fryer temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 420
- Fat: 22g
- Carbohydrates: 28g
- Protein: 26g
Substitutions for ingredients:
- Instead of Baekseju, you can use any other type of rice wine or even beer.
- If you don't have cayenne pepper, you can use chili powder or red pepper flakes.
Variations:
- You can add other spices or herbs to the flour mixture, such as thyme or rosemary.
- For a spicier version, add more cayenne pepper or hot sauce to the Baekseju mixture.
Tips and tricks:
- Make sure the chicken wings are completely dry before dipping them in the Baekseju mixture to ensure the flour coating sticks well.
- To keep the chicken wings crispy, serve them immediately after frying.
- You can also bake the chicken wings in the oven instead of frying them for a healthier option.
Storage instructions:
- Store leftover chicken wings in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the chicken wings, place them on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the chicken wings on a platter with a variety of dipping sauces.
- Garnish with chopped green onions or sesame seeds.
Pairings:
- Serve with a cold beer or a glass of white wine.
Suggested side dishes:
- French fries
- Coleslaw
- Mac and cheese
Troubleshooting advice:
- If the flour coating is not sticking well to the chicken wings, try patting them dry with a paper towel or adding more flour to the mixture.
Food safety advice:
- Make sure the chicken wings are cooked to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Baekseju is a traditional Korean rice wine that has been enjoyed for centuries.
Flavor profiles:
- The Baekseju adds a slightly sweet and tangy flavor to the chicken wings, while the spices in the flour mixture give them a savory and slightly spicy kick.
Serving suggestions:
- Serve the chicken wings as an appetizer or as a main dish with a side salad.
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Region: Korean