Need a showstopper recipe for Super Bowl Sunday Look no further.
PREPARATION 30 MIN
COOKING 30 MIN
OUTPUT 2 DOZEN
INGREDIENTS
Chicken Wings
12 whole chicken wings
Chicken wings are sold whole or already sectioned. If buying sectioned wings, make sure there are 24 in total.
1/2 cup (100 g) potato starch
1 tsp salt
1/2 tsp Korean chili powder (gochugaru)
1/4 tsp baking powder
1/4 tsp crushed black peppercorns
Black and white sesame seeds, for garnish
Vegetable oil, for frying
Sauce
2 garlic cloves, finely chopped
2 tsp finely chopped ginger
1/4 cup (60 ml) fermented chili paste (gochujang)
1/4 cup (60 ml) chicken broth or water
2 tbsp brown sugar
2 tbsp (30 ml) soy sauce
2 tbsp (30 ml) rice vinegar
2 tbsp (30 ml) toasted sesame oil
1 tbsp (15 ml) mirin
1 tbsp (15 ml) lemon juice
PREPARATION
Chicken Wings
Preheat the oil in a deep fryer to 350°F (180°C). Line a baking sheet with paper towels or place a wire rack on a baking sheet.
On a work surface, section the chicken wings by cutting at the joints to obtain 3 pieces. Discard the wing tips and keep the drumettes and wingettes. Pat dry with paper towels.
In a large bowl, whisk together the potato starch, salt, chili powder, baking powder and pepper. Add the wings and coat well.
Fry half of the wings at a time in the hot oil for 15 minutes or until cooked through and golden brown. Watch out for splattering. Drain on the paper towels and keep warm.
Sauce
Meanwhile, in a saucepan over medium heat, combine all the ingredients. Bring to a boil, then simmer for 5 minutes or until the sauce has reduced by half.
Pour the sauce into a large bowl. Add the cooked wings and toss to coat. Sprinkle with sesame seeds and serve.