Ingredients:
For the wings:
1 kg Whole chicken wings
300 ml Buttermilk
1 tblsp Gochujang paste
2 tsp Salt
100g Self raising flour
100g Cornflour
0.5 tsp Ground white pepper
Enough oil for deep frying
For the glaze:
4 tblsp Dark brown sugar
2 tblsp Gochujang paste
2 tblsp Dark soy sauce
2 Cloves of garlic, crushed
1 inch of root ginger, grated
1 tblsp sesame oil
2 tblsp water
Optional garnish:
Sesame seeds
Sliced salad onion
Crushed peanuts
Method:
For the glaze:
- Add all the ingredients to a pan and gently heat, stirring to mix everything, simmer for a minute then keep warm until required.
For the wings:
- In a large bowl mix the Gochujang paste with the buttermilk and a tea spoon of salt. Mix together and then add the chicken wings, allow to marinade for four hours or more.
- Heat the oil to 175 degrees C ( 350 degrees F)
- Put the chicken wings in a colander to drain off any excess marinade.
- Mix together the flours, a teaspoon of salt and the ground white pepper.
- Coat the chicken wings in the flour and drop into the hot oil, do this in batches depending on the size of the fryer/pan you are using, don’t over crowd the pan.
- Fry for 3-4 minutes.
- Remove the chicken wings from the oil, set aside and allow to cool for 5 minutes .
- Make sure the oil is back up to 175 degrees (350 degrees F) and re-fry the chicken wings for a further 3 – 4 minutes, this should ensure the wings are cooked through and make them extra crispy.
- Remove the wings from the oil, check they are cooked through in the thickest part of the wing and drain on kitchen paper before tossing in the glaze.
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