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“Korean Chicken Wings”
READY IN:
1hr 30mins
SERVES:
3
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. Mix the ingredients for the batter in a bowl until smooth with no lumps.
  2. 2. Heat oil in a pot to 340°F.
  3. 3. Dip a chicken wing into the cornstarch, shaking off excess, then dredge the wing into the batter, dripping off excess.
  4. 4. Fry half of the wings at a time for about 5-7 minutes, until light golden. The oil will drop to about 320°F.
  5. 5. Drain the wings and increase the heat.
  6. 6. Heat oil to about 375°F.
  7. 7. Fry the wings a second time until golden brown and crispy. Drain and set aside.
  8. In a pan, combine all the ingredients for the sauce and stir until bubbling. Toss in the wings.

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