These Crispy and crunchy chicken wings are coated with a slightly spicy gochujang sauce. You can also make them a gluten-free. They make a perfect game night food to share with family and friends.
chicken party wings
onion & garlic
Season chicken wings: Combine chicken wings, pureed ginger, rice wine, salt and pepper in a mixing bowl; toss well together and set aside for 10 minutes.
Puree onin & ginger: Put diced onion, garlic, and rice wine in a mini blender and process until smooth.
Mix sauce ingredients: combine all the sauce ingredients and pour in the onion garlic puree; mix well.
Boil the sauce: Bring the sauce to boil until it bubbles up and thickens slightly, about 2-3 minutes. Remove from heat and set aside to cool. The sauce will thicken as it cools.
Coat chicken: Mix cornstarch and baking powder in a large plastic bag. Add the chicken wings and shake them well to coat. Shake off extra coating from the chicken wings.
First fry: Heat oil in a wok or skillet over medium-low heat, to reach about 330˚F. Drop the chicken wings, shaking off the extra cornstarch coating, into the oil, and deep-fry for 3-4 minutes.
Second fry: When all the batches of the first deep fry are finished, raise the heat to medium, about 350˚F. Drop the chicken again into the hot oil and deep-fry until deep golden brown.
Brush with sauce: Using a pastry brush, apply sauce on the hot chicken wings. Alternately, you can pour the sauce over the chicken and toss them to coat.
The term ‘Chimaek (치맥)’ combines the English word chicken with the Korean word beer (or cold soda). They always pair together. It takes center stage every Friday after work during happy hour get-togethers among friends and co-workers in Korea.