Chef Min's Sticky wings
Prep time: 10 minutes
Cook time: 30 minutes
Total: 1 hour, 10 minutes
-3 lbs chicken wings
-2 tbsp fine kosher salt
-1 2-inch piece ginger, peeled and minced
-2 tbsp rice wine
-1 tsp black pepper
-1/4 cup potato starch
-vegetable oil, for frying
*Korean sticky sauce:
-6 garlic cloves, minced
-1 cup + 1 1/2 tbsp soy sauce
-1/4 cup gochujang
-1/4 cup brown sugar
-3 tbsp ketchup
-2 tsp honey
-2 tbsp unseasoned rice vinegar
-1 tbsp roasted sesame seeds, for garnish
Take clean chicken wings and dispose of the tips. Cut at the joints to have drumsticks and flats separate.
In a bowl, combine the chicken, rice wine, ginger, salt and black pepper. Cover and let it marinate for 30 minutes in the refrigerator. Once the 30 minutes have passed, evenly coat the chicken with potato starch and set aside. You may want to do one piece at a time to have them evenly coated.
In a deep frying pan, add a generous amount of oil and heat it until the oil temperature reaches 347F (175C). Start adding the chicken carefully in batches, a few at a time so as not to lower the oil temperature too low. Cook for about 3-5 minutes.
Take out the chicken and place them onto some paper towels or a cooling rack while frying the rest. Once the first set of deep frying is done, strain the oil of any floating debris using a skimmer. Then deep fry the chicken again, for 2-3 minutes, until golden brown. Set aside.
In a separate sauce pan, you will make your sticky BBQ sauce by adding all of your sauce ingredients. Heat the sauce over a low-medium heat and stir well. Once it starts bubbling, remove the pan from the heat.
Place the fried chicken into a large mixing bowl, pour the sauce over it, and mix thoroughly. Once all the chicken is coated, garnish with sesame seeds and chopped green onions. Pair with white rice, fries, or veggies and enjoy!