1.5kg chicken wings
½ tbsp salt
1/2tsp baking powder
100g corn flour
50g rice flour
50g plain flour
1 tsp. baking powder
1 ½ tbsp. salt
2 tsp. garlic granules
Enough oil to deep fry
2 garlic cloves, roughly chopped
5 tbsp. Yogiyo gochujang
1 tbsp. Ginger, finely chopped
1 tbsp. sesame oil
2 tbsp. Runny honey
1 tbsp. toasted sesame seeds
Firstly make the glaze that you will coat the chicken wings in after cooking and can be done in advance.
- Using a pestle and mortar or food processor, puree the garlic cloves to a smooth paste. Add to a solid bottomed saucepan along with the other ingredients.
- Heat so it gently simmers and gradually thickens, whilst stirring occasionally to stop the sugars from burning on the bottom of the pan. After 3 minutes put to one side.
Cut the tips from the wings and chop each wing in half at the joint
- Pat wings dry.
- In a bowl mix the dry coat ingredients together and then one by one cost the wings with mixture. Tap excess flour from the wings and leave to rest on a metal rack
- Fill deep flyer or pot with oil and heat to 180 degrees Celsius
- Once oil is at temperature, In a bowl mix dry ingredients for batter , and then add water and whisk together well
- (best done in a few batches) Using tongs dip each wing into the in the batter making sure its well coated and transfer straight into the oil.
- Fry until light gold colours, about 5-7 minutes and transfer to a rack
- When all chicken is fried ensure oil temp is a 180’c then fry the wings once more until they turn to a deeper brown colour, around 4-6 minutes .
- Let the chicken rest until cool enough to handle then transfer to a serving dish and drizzle Gochujang glaze over the top.