My Fave Korean Wings

I'm a wingster kind of girl, so, as far as I’m concerned, a girl cannot have enough chicken wing recipes. Turkey at Thanksgiving? No, thanks — I’ll just take the wing. Slices of roast chicken? Nope — just the wings please. Every new recipe I find becomes my new fave.

This one is lipsmacking duh-duh-duhLIOCIOUS -- they're wonderful — super crispy and snappy because of the dredging in Wondra flour that I haven’t used since the 1980’s — and my new favorite sauce–intense, gingery, and spicy. I poured it over my first three or four wings — and it just kind of sapped the crispness out of them. My suggestion: use it as a dipping sauce.

Ingredients

Wings

2-3 lbs chicken wings (tips discarded, and wings cut at the joints-washed and patted dry)

1 cup of Wondra flour

1 tsp salta nd 1 tsp pepper

Soy Ginger Glaze

1 cup water

1 cup thinly sliced ginger

3 tbsp soy sauce

1/2 cup brown sugar

1/4 cup vinegar

2 tbsp honey or corn syrup

1-2 tbsp garlic chile sauce

Optional

1/4 cup toasted sesame seeds

Directions

1. Prep the chicken wings, Wash, and pat dry with paper towel.

2. In a mixing bowl, combine about 1 cup of Wondra flour, salt, and pepper. Dredge the chicken wings in the flour mixture to get a fine light coat.

3. Heat some cooking oil in a deep fryer or a deep frying pan to about 350 degrees. Fry chicken wings, in batches if necessary, about 5 min. Remove, place on a rack and allow to cool.

4. in a small saucepan, add the water, ginger, soy sauce, vinegar, chile, sugar and bring to boil. Then add the honey/corn syrup and reduce by half and it will be a thick maple syrup like consistency and set aside.

5. Re-fry the wings until crispy golden brown, about another 5-8 minutes. Drain on frying rack or paper towels.

6. Dredge or brush on the soy ginger glaze. Finish with some toasted sesame seeds on top.

7. EAT 'EM UP!