Ingredients with Measurements:
- 2 lbs 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 tsp baking powder
- 1 cup buttermilk
- Vegetable oil for frying
For the Spicy Chili Sauce:
- 1/2 cup gochujang (Korean chili paste)
- 1/4 cup rice vinegar
- 1/4 cup honey
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tsp red pepper flakes
Special equipment needed:
- Deep-fry thermometer
- Large mixing bowl
- Wire rack
- Saucepan
Step-by-step instructions:
1. In a large mixing bowl, combine flour, salt, black pepper, garlic powder, onion powder, paprika, and baking powder.
2. Add buttermilk to the dry ingredients and mix until well combined.
3. Add chicken wings to the mixture and toss until each wing is coated evenly.
4. Heat vegetable oil in a large pot or deep fryer to 375°F.
5. Fry chicken wings in batches for 10-12 minutes or until golden brown and crispy.
6. Remove chicken wings from the oil and place them on a wire rack to drain excess oil.
For the Spicy Chili Sauce:
1. In a saucepan, combine gochujang, rice vinegar, honey, soy sauce, sesame oil, garlic, ginger, and red pepper flakes.
2. Cook over medium heat, stirring constantly until the sauce thickens and becomes glossy.
3. Remove from heat and let it cool.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Fry chicken wings at 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 550
- Fat: 28g
- Carbohydrates: 45g
- Protein: 28g
Substitutions for ingredients:
- Regular milk can be used instead of buttermilk.
- Cornstarch can be used instead of flour.
- Chicken thighs or drumsticks can be used instead of wings.
Variations:
- Add 1 tsp of cayenne pepper to the dry ingredients for an extra kick.
- Use boneless chicken breast and cut them into bite-sized pieces for a healthier option.
- Substitute the spicy chili sauce with a sweet and sour sauce.
Tips and tricks:
- Pat dry the chicken wings before coating them with the mixture to ensure the coating sticks well.
- Use a wire rack to drain excess oil from the chicken wings.
- Double fry the chicken wings for extra crispiness.
Storage instructions:
- Store leftover chicken wings in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 375°F.
- Place the chicken wings on a baking sheet and bake for 10-12 minutes or until heated through.
Presentation ideas:
- Serve the chicken wings on a platter with the spicy chili sauce on the side.
- Garnish with chopped scallions and sesame seeds.
Garnishes:
- Chopped scallions
- Sesame seeds
Pairings:
- Korean rice cakes
- Kimchi
- Steamed rice
Suggested side dishes:
- Korean-style potato salad
- Spicy cucumber salad
- Stir-fried vegetables
Troubleshooting advice:
- If the chicken wings are not crispy enough, increase the frying time by a few minutes.
- If the spicy chili sauce is too thick, add a tablespoon of water at a time until desired consistency is achieved.
Food safety advice:
- Use a deep-fry thermometer to ensure the oil is at the correct temperature.
- Do not overcrowd the pot or deep fryer with chicken wings.
Food history:
- Korean fried chicken, also known as yangnyeom chicken, originated in South Korea in the 1960s and has become a popular dish worldwide.
Flavor profiles:
- Spicy, sweet, tangy, and savory.
Serving suggestions:
- Serve hot with the spicy chili sauce on the side.
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Region: Korean