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Korean Chicken Wings Recipe
Korean Chicken Wings
Difficulty: Easy | Total Time: | Makes: 4 to 6 servings

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... read more

INGREDIENTS
  • 1/2 cup peanut oil
  • 1/2 cup michiu rice wine
  • 3 1/2 teaspoons soy sauce
  • 1 1/4 teaspoons kosher salt
  • 1 teaspoon toasted sesame oil
  • 1 scant teaspoon (3 grams) monosodium glutamate (MSG), optional
  • 1/2 teaspoon granulated sugar
  • 2 pounds chicken wings
  • About 1 quart vegetable oil, for frying
  • 1/4 cup potato starch
  • 1/4 cup Wondra quick-mixing flour
INSTRUCTIONS
  1. Place 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.
  2. Place the chicken wings in the marinade, toss to coat evenly, cover, and refrigerate for 30 minutes.
  3. When 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.
  4. Combine 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.
  5. Fry 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.
    Write a review | 12 Reviews
  • Korean Chicken Wings Recipe
    5

    Like super hot wings or chicken feet? Checkout our recipe for Bul dak bal (fire chicken feet). KorAsianKitchen and KorAsianKitchen.com

  • Korean Chicken Wings Recipe
    1

    Yes, this recipe is useless without a recommended sauce. Who edits this stuff?

  • Korean Chicken Wings Recipe
    5

    The last MSG study I read stated that the reason so many people were reporting headaches after consuming Chinese food was because of a species of mold that grows on rice that's been sitting in steamers too long. The group that was given MSG laden Chinese food with NO rice reported no ill effects. And I was spoiled. I grew up eating carryout fried chicken with mambo sauce. I never looked back.

  • Korean Chicken Wings Recipe
    1

    I lived in Korea for 2 years. Overall, I hated their wing sauce, and they hated western wing sauce. Even the smell of their wings was bad, but even more so, I think they were extremely turned off by western sauces. Even the sides are different...celery and carrots vs. radishes. But if you have a wide taste range for sauces, by all means go for it. I thought I did, but was wrong.

  • Korean Chicken Wings Recipe
    5

    It look like dekicious~good~

  • Korean Chicken Wings Recipe
    5

    MSG went out with the dodo bird? It forms naturally when cooking many foods, and is in nearly every packaged food product today, often under different names--which seems to work fine in preventing psychosomatic symptoms in the naysayers.

  • Korean Chicken Wings Recipe
    5

    those of you on the conspiracy theory bandwagon with MSG should do your research. it is the salt form of l-glutamine, the most abundant amino acid in the body, and is found in chemically identical form in tomatoes, mushrooms, beef, seaweed, etc. asians have eaten it for over 100 years with no ill effects. sodium is not good in excess, but this should go without saying. if you use 1/4 t. per 4 servings it is healthy and safe. maybe your migraines come from being neurotic about things.

  • Korean Chicken Wings Recipe
    5

    MSG causes neurological problems (especially in people low in B vitamins and prone to migraines) because it stimulates the pleasure center of the brain like a narcotic. It kills some brain cells while it's at it, too. It was initially used in the U.S. during WWI when preserved foods were unpalatable and then grandfathered into approval by the FDA. MSG is not food and is extremely unhealthy, yet it is used in restaurants, frozen dinners, soups, seasoning mixes, ranch dressing, and flavored chips with abandon. I cook just to avoid such toxins (and the seizures they cause me).

  • Korean Chicken Wings Recipe
    2

    MSG went out with the dodo bird. I'm surprised to see it being used in a recipe that's supposedly "up to date".

  • Korean Chicken Wings Recipe
    3

    I thought the whole idea behind Korean fried chicken was twice frying to get a fully rendered and crispy skin? This just seems like Asian style Buffalo Wings.

  • Korean Chicken Wings Recipe
    5

    Korean wings (in Korea) typically don't come with a sauce. You just get awesome fried chicken (probably the best in the world after 10 beers or so). You can get hot chicken wings, but they'll look like unsauced ones. There are a few chains/local places that do garlic and soy and garlic/soy sauces and bbq sauces, but that's a relatively new (last 10 years or so) thing.

  • Korean Chicken Wings Recipe
    3

    a recipe for Korean Style wing Sauce would be helpful.

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