Chef notes
Cooking chicken wings twice give them two layers of crispy deliciousness. The sweet, tangy and spicy glaze gives them a finish that's full of flavor.
Ingredients
- 2½ tablespoons young ginger, grated
- 2 teaspoons smashed garlic
- 1 tablespoon very thinly sliced scallion, whites only
- 1/3 cup soy sauce
- 1½ tablespoons fish sauce (nam pla)
- 2 tablespoons Korean chile paste (gochujang)
- 1 teaspoon Korean chile powder
- 1½ tablespoons sesame oil
- 2 tablespoon sugar
- 20 chicken wings
- 1 pinch guar gum (optional)
- 2½ tablespoons freshly squeezed lemon juice
- 3 tablespoons honey
- 1½ tablespoons soy
- 1 teaspoon finely grated lemon zest
- 1 teaspoon sesame oil
- 1½ teaspoons thinly sliced red finger chile
- 1½ tablespoons thinly sliced scallion, whites and light green parts only
- 1/2 teaspoon minced garlic
- 1/2 teaspoon minced red Thai chile
- 1¼ cups club soda
- 3/4 cup all-purpose flour, plus more for dredging
- Lemon wedges, to serve
Preparation
For the marinade:
In a bowl or large zip-top bag, add the ginger, garlic, scallions, soy sauce, fish sauce, chile paste and powder, sesame oil and sugar and mix well. Add in the wings, toss to coat, cover or seal and refrigerate for 12 hours.
For the glaze:
In a bowl, whisk together the guar gum, lemon juice, honey and soy sauce. Let the mixture stand for 15 minutes. You want the consistency to be syrupy. Add the remaining ingredients and mix well. Set aside until ready to use.
To cook and serve:
1.Fill a large, heavy bottomed sauce pot or fryer with at least 2 inches of oil. Heat to 350 degrees.
2.Drain the excess marinade from the wings.
3.Fry the wings for 5 minutes. Drain well on a paper towel-lined plate and reserve.
4.Pour the club soda into a bowl, then slowly whisk in the flour until smooth.
5.Coat the par-cooked chicken wings in flour and shake off the excess. Submerge the floured wings in the batter and shake off any excess.
6.Fryer the battered wings until deep golden. Blot well and season with salt.
7.Transfer the wings to a mixing bowl, top with the glaze and toss to coat. Serve with lemon wedges on the side.
