Nothing beats a night of K-Drama and Korean food to help me relax!
Deana’s Korean Chicken Wings (Fried in oil or in airfryer.)
I don’t know what it is about K-Drama. But when I am watching them, I always have a sudden urge to whip up a Korean dish paired with soju to enjoy as I watch! Do you do get cravings while watching K-Drama? I usually order “Korean Fried Chicken Wings” because it always seems like a lot of work to make fried anything at home. Plus the mess to clean up afterwards. However, ordering these wings costs a pretty penny! So today, I decided I would put the effort in creating KFCW at home to satisfy my cravings and save some money! My recipe works for both stove top frying in oil and in the airfryer! Both methods are delicious! And I found that the clean up is easier in the airfryer because I didn’t have oil splatter all over the stove and table tops.
TIPS to make your airfryer fried chicken experience better! The chicken must be completely dry or drain of excess liquids. This is the only way the batter will crisp up nicely and not become soggy and stick to your airfryer. If you've experience sticky battered chicken, it's because the chicken had too much moisture. As that moisture evaporated from the chicken during the airfrying process, it creates steam that moisture the dry batter, which produces a wet and sticky shell instead of a nice crispy crunchy crust for the fried chicken. Prep your chicken pieces by press paper towels around the chicken pieces or letting them drain in a strainer for a few hours.
Marinade
2lbs chicken wings (18-20 pieces)
½ tsp salt
¼ tsp black pepper
½ tsp sweet paprika
½ tsp garlic powder
1 tbsp olive oil drizzled
Dry Batter
¾ cup flour
¾ cup Tapioca/ potato/ corn starch
½ tsp baking powder
Korean Tangy-Sweet Sauce
2-3 tbsp olive oil
¼ cup soy sauce
½ tsp salt
½ tsp black pepper
¼ white pepper
½ tsp garlic powder
½ tsp sweet paprika
2 tbsp apple cider vinegar (tanginess)
1 tbsp/4 cloves minced garlic
1 tbsp brown sugar
½ cup Rice/Golden/Corn Syrup
For SPICY Wings
1-2 tbsp Korean Red Pepper Powder (optional)
2-3 sliced green or red chili (optional, add to sauce once it has thickened.)
Method
Rinse and dry 2 pounds of chicken wings thoroughly.
Marinade wings with salt, pepper, paprika, garlic powder to make them tasty. Set aside for 30-minutes. Let wings marinade at room temperature.
Mix all-purpose flour, starch and baking powder to create the dry batter.
Coat wings with flour mixture, shake off excess batter and dab wings with oil right before frying. This method is for the airfryer. If you are frying on the stove top, place battered wings directly in hot oil.
Method is the same for both stove top frying or airfryer. Heat oil on medium heat. Let oil warm up. Do a test with a wooden spatula end or chop stick. If it bubbles at the base, the oil is ready. Fry each wing sides for 10-minutes to develop crunchy crusts. In the airfryer, preheat to 375F° and arrange wings so that there's a bit of space between them. Airfry for 10-minutes on each side on the middle rack.
While wings are cooking prepare the sauce. Keep in mind if you are making a mild and a spicy version, divide the sauce in half and reserve for later.
Place all sauce ingredients in a large frying pan on medium to medium-low heat. Leave chili and chili flakes out.
Lower heat once sauce begins to simmer. When sauce thickens, keep heat on low and add fried wings. Toss well.
Preparing the spicy sauce. Add reserved sauce to frying pan and Korean chili flakes. Let it come to a simmer and add fresh chili. I used serrano chilis.
Add second portion of wings and toss till fully coated and sauce is reduced completely.
Plate up your delicious chicken and enjoy! Bon Appétti!
Instant Vortex AirFryer: https://amzn.to/3cYWpvM
Chung Jung One Oligo Rice Syrup: https://amzn.to/2B2AeaKJFC
Katakuriko Potato Starch, 12 Ounce: https://amzn.to/2Y2668t
Tae-kyung Korean Red Chili Pepper Flakes Powder Gochugaru: https://amzn.to/2YuRs8A
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