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Korean style hot wings

dirtsailor2003

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A bit different, I was craving that thin crust deep fried hot wings you can only get at good Korean BBQ.

So here we go. Key to making the crispy wings is all in the batter. It's pretty simple but there are a few key ingredients.

First you want to do is air dry your wings. Mix 1/4 cup of corn starch, 1/2 teaspoon baking powder, and 2 tablespoons of kosher salt. I do this in a ziplock. This about enough for 1 pound. Coat the wings completely with the mixture. Place the wings on a rack over a pan and place in fridge. Best to do this overnight, minimum time is 1 hour.

While waiting for the wings to dry mix up the finishing sauce. I made a sweet spicy sauce.

1/4 cup gochujang (I used Sambal Oelek)
2 tablespoons soy sauce
1 tablespoon rice wine vineger
3 tablespoons dark brown sugar
3 medium cloves garlic, minced (about 1 tablespoon)
1 teaspoon grated fresh ginger
1 tablespoon toasted sesame oil

When your wings have dried it's time to fry. I used peanut oil and ran the temp around 350-370.

While the oil is heating up its time to make the batter.

For the batter you need 1/2 cup corn starch, 1/2 cup flour 1/2 cup vodka, 1/2 +/- cup water, 1/2 teaspoon baking powder. Mix everything together except water. Slowly whisk in water watch the consistency. The batter needs to ribbon off the whisk when raised and it should disappear into the batter. I used Bend distillery hatch chili vodka. It did add a bit of heat to the batter.

When the oils hot working in batches place 3-4!wings in batter. Pull out and allow batter to drain off chicken. Place in oil. Rotate and move chicken around. Pull out when chicken is golden brown, about 8-10 minutes. Repeat until done.

Sauce and Serve!







Made my wife some jalapeño cheese bread.












Smoke away!!!
 
Last edited:

b-one

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Now those are some tasty looking wings!:drool
 

pit 4 brains

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Awesome! 

When the temps get back down 'round here, I'm going to pull my disc back out. 

I like your use of a wheel for a base. I've been using an inverted turkey fryer which works well but can be a little unstable..
 

dirtsailor2003

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Awesome! 
When the temps get back down 'round here, I'm going to pull my disc back out. 
I like your use of a wheel for a base. I've been using an inverted turkey fryer which works well but can be a little unstable..
Thank you!

Yeah the burner is rock solid. Easy way to set up and the three legs makes it easy to level up.
 

chef jimmyj

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Nicely done. Those things are an art...JJ
 

SmokinAl

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Nice job Case!

They look delicious!

Point!

Al
 

worktogthr

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Oh man, sign me up for at least a dozen of those!
 

smokin monkey

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Thanks, another recipe to add to the collection. Will be trying this one!
 

tropics

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Case thanks I saved the recipe incase I want to fry some Chicken. Points 

Richie
 

dirtsailor2003

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Dominate all the leftovers. There's still sauce left which means I'll be using it on another smoke!!!
 

dirtsailor2003

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So this morning I did a bit of an experiment. I'm not a big fan of maple syrup, so I usually wont have pancakes or waffles for breakfast. I had this strange idea that the sauce from this would be good on pancakes or waffles. Guess what, it is good on waffles! The south has chicken and waffles. The Pacific Northwest now has Hot wings and Waffles! Watch out world!
 

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