Crispy Korean Fried Chicken Wings
Prep time: 20-25 minutes
Cook time: 1 hour
16 chicken wings
15ml (1 tbsp) salt
30ml (2 tbsp) baking powder
15ml (1 tbsp) sesame oil
5 cloves garlic, crushed
5cm piece ginger, peeled and grated
30ml (¼ cup) soy sauce
45ml (3 tbsp) smoky sriracha chilli sauce
30ml (2 tbsp) rice wine vinegar
30ml (2 tbsp) fish sauce
30ml (2 tbsp) honey or maple syrup
15ml (1 tbsp) brown sugar Coca Cola, to serve
Preheat the oven to 180°C. Arrange the chicken wings on a lined baking tray. Pat the chicken wings dry and coat with the baking powder and salt.
Bake for 30 minutes then increase the oven temperature to 220°C and flip the wings over and bake for a further 20 minutes or until cooked and crispy.
To make the sauce, place a large frying pan over medium heat and add the sesame oil. Saute the garlic and ginger for 1-2 minutes then add the rest of the ingredients.
Lower the heat and allow to reduce until thickened and syrupy.
Add the cooked chicken wings to the pan and toss to coat.
Serve sprinkled with coriander leaves with chips and salad.
Enjoy with an ice-cold Coca-Cola #TastierTogether
Back to homepage.