Ingredients with Measurements:
- 1 lb chicken wings
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup buttermilk
- 1/2 cup hot sauce
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Mixing bowls
- Whisk
- Tongs
Step-by-step instructions:
1. In a mixing bowl, combine flour, garlic powder, onion powder, paprika, salt, and black pepper. Mix well.
2. In another mixing bowl, whisk together buttermilk and hot sauce.
3. Dip chicken wings into the buttermilk mixture, then coat with the flour mixture. Shake off any excess flour.
4. Heat vegetable oil in a deep fryer or large pot to 350°F.
5. Fry chicken wings in batches for 8-10 minutes or until golden brown and cooked through. Use tongs to remove from the oil and place on a paper towel-lined plate to drain excess oil.
6. In a saucepan, combine honey, soy sauce, gochujang, rice vinegar, and sesame oil. Cook over medium heat, stirring constantly, until the sauce thickens and coats the back of a spoon.
7. Toss the fried chicken wings in the spicy sauce until evenly coated.
8. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Oil temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 42g
Protein: 24g
Substitutions for ingredients:
- Chicken wings can be substituted with chicken drumettes or chicken thighs.
- Buttermilk can be substituted with regular milk or yogurt.
- Gochujang can be substituted with sriracha or other chili paste.
Variations:
- Add chopped scallions or sesame seeds to the sauce for extra flavor.
- Use different hot sauces to adjust the level of spiciness.
- Serve with a side of pickled vegetables or kimchi.
Tips and tricks:
- Pat the chicken wings dry before dipping them in the buttermilk mixture to ensure the flour coating sticks well.
- Use a thermometer to check the internal temperature of the chicken. It should reach 165°F to be fully cooked.
- Double fry the chicken wings for extra crispiness.
Storage instructions:
Leftover chicken wings can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken wings 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 side of dipping sauce and garnish with chopped scallions or sesame seeds.
Garnishes:
Chopped scallions or sesame seeds.
Pairings:
Serve with a cold beer or a glass of iced tea.
Suggested side dishes:
Pickled vegetables or kimchi.
Troubleshooting advice:
- If the flour coating falls off the chicken wings during frying, try patting them dry again before coating them in flour.
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
Food safety advice:
- Always use a thermometer to check the internal temperature of the chicken to ensure it is fully cooked.
- Use caution when frying with hot oil and keep children and pets away from the stove.
Food history:
Keumamah is a Korean-style fried chicken that is known for its crispy texture and spicy flavor. It originated in the city of Busan in South Korea and has become a popular dish around the world.
Flavor profiles:
Savory, spicy, and slightly sweet.
Serving suggestions:
Serve hot as an appetizer or main dish.
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Region: Korean