Best wings I’ve had in well over a decade and the recipe comes directly from a Korean cookbook.

The Kimchi Chronicles plays host to more than just recipes.  It’s a story of family, tradition and overcoming a life that started out behind the 8 ball.  I highly recommend you picking up this book and digging into the PBS content created for their TV special.

If you don’t have access to a Korea Town in your neck of the woods you can log on to H Mart and place your order.

INGREDIENTS:

The Marinade

• 1 tablespoon of sugar
• 2 tablespoons of fresh lime juice
• 2 tablespoons of soy sauce
• 1 tablespoon of fish sauce
• 1 tablespoon of toasted sesame oil
• 1 tablespoon red pepper paste (gochujang)
• 3 cloves of garlic minced
• 1 tablespoon of ginger minced
• 2 lbs of chicken wings

The Sauce

• 3 tablespoons of red pepper paste (gochujang)
• 2 tablespoons of rice vinegar
• 2 tablespoons of honey
• 3 tablespoons of red pepper powder (gochugaru)
• 1 tablespoon of roasted sesame seeds

Vegetable oil, Flour and Kosher Salt

DIRECTIONS:

Add all the ingredients for the marinade into a working bowl… then whisk.  Introduce the wings to the marinade and give the wings a good mix.  Cover with plastic wrap and let the wings sit for 2o mins at room temp.

While enjoy their 20 minute spa treatment it’s time to make the sauce.  A sauce that could easily change your life! Add all the ingredients for the sauce into a bowl and whisk.

Once the marinating process is complete dredge the wings in flour and then heat up your veggie oil in a wide deep saucepan until hot enough for frying.  (The cookbook suggested tossing in a small piece of bread to tell if the oil is ready for frying).  Fry the wings for 10 minutes while turning occasionally.   Remove and place finished wings on a plate lined with a paper towel.

Once done add the wings to the sauce, mix until fully covered.  Plate and then sprinkle with kosher salt and ENJOY!!!!

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This entry was posted on Sunday, January 29th, 2012 at 8:42 pm and is filed under Apps, Virtual Cookbook. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.