Scott Heimendinger, director of applied research for Modernist Cuisine, shares this recipe from the Modernist Cuisine at Home cookbook. He first makes a Korean marinade for the wings, then tosses them in a mixture of potato starch and the secret ingredient, Wondra, to make an extra-crispy coating after deep-frying.
What to buy: MSG (monosodium glutamate) is a chemical compound in the form of a white, coarse powder with very little flavor of its own. It acts as a flavor enhancer that seems to make the tongue more receptive to savory and salty tastes. Look for it in Asian grocery stores or online.
Michiu is a dry wine used often in Chinese cooking. Look for it in Asian grocery stores or online.
Special equipment: You will need a deep-frying/candy thermometer for this recipe.
- 1Place the peanut oil, rice wine, soy sauce, salt, sesame oil, MSG (if using), and sugar in a large bowl and whisk to combine. Stir until the salt and sugar have completely dissolved.
- 2Place the chicken wings in the marinade, toss to coat evenly, cover, and refrigerate for 30 minutes.
- 3When the wings are done marinating, pour the vegetable oil into a Dutch oven or a large, heavy-bottomed pot (the oil should be at least 3 to 4 inches deep). Heat over medium-high heat until the oil reaches 350°F on a deep-frying/candy thermometer. Meanwhile, line a baking sheet with paper towels or fit it with a wire cooling rack and set aside.
- 4Combine the potato starch and Wondra in a large bowl. Remove 5 to 7 wings from the marinade and place them in the Wondra mixture. Toss to coat them with a thin layer.
- 5Fry the chicken wings in the oil, adjusting the heat as needed to maintain a temperature of 350°F, until the wings are cooked through and golden brown, about 7 minutes. Remove to the prepared baking sheet to drain, about 3 minutes. Repeat, working in batches, with the remaining wings. Serve immediately with your favorite Korean-style wing sauce.