2poundschicken wings (about 16 drumettes and wingettes)
1.5teaspoonssalt (use 1 ts if using table salt)
pinchblack pepper (or to taste)
1teaspoongrated ginger
4-5cupsoil for fryingabout 2-inch deep (use deep, bottom heavy, medium size pot or pan)
For the dry batter option
1/2cuppotato starch (or cornstarch)
For the wet batter option
1/2cupfrying mix (aka tempura mix)or all-purpose flour with 1/2 teaspoon baking powder, 1/4 teaspoon salt, and optional 1/2 teaspoon garlic powder or onion powder.
1/4cuppotato starch (or cornstarch)
3/4cup water
For the red spicy sauce (See note 1)
1tablespoonsoy sauce
2tablespoonsrice wine (or mirin) or other cooking wine
1tablespoonor 1.5 tablespoons gochujang
1 tablespoonor 2 tablespoons hot sauce (sriracha, tabasco, Franks Original, etc.)You can use 2 Tbs ketchup instead along with a teaspoon vinegar, if you don't want extra heat.
1 teaspoon vinegar (white, rice, apple cider, etc.)
1 teaspoonor 2 teaspoons oyster sauce - optional
4tablespoonswater
For the optional garnish:
1/2teaspoonsesame seeds
1 tablespoonchopped scallion
Instructions
Wash chicken wings, and drain thoroughly. Mix with the salt, pepper, and ginger. Let it sit in the fridge for 2 hours or longer (overnight to 24 hours).
Combine all the sauce ingredients of your choice and stir well. Boil over medium heat until it thickens slightly, about 4 to 5 minutes. Turn the heat off.
OPTION 1 Dry batter: If using the starch only, add the potato (or cornstarch) to the chicken, and rub it onto each wing well to coat evenly. Set aside.
OPTION 2 Wet batter: Mix the wet batter ingredients in a bowl, and stir well until smooth with no visible lumps.
Add the oil to a deep fryer, wok, or large pot. Heat the oil to 320°F (up to 330°F). Drop the chicken in the oil, one piece at a time. If using wet batter, dip each piece in the wet batter with tongs and shake off excess batter before dropping the chicken in the oil. Fry them in two batches. Cook until lightly golden, about 6 minutes, depending on the size of the chicken wings. Remove them with a wire skimmer or a slotted spoon. Drain on a wire rack or in a large mesh strainer set on a bowl.
Reheat the oil to 350°F (up to 360°F). Add the chicken (you can do this in one batch for the second frying), and deep fry again, for about 5 minutes, until golden brown. Drain on a wire rack or in a large mesh strainer set on a bowl.
You can either toss the fried chicken pieces in the sauce or hand-brush them. Sprinkle with the optional sesame seeds or chopped scallion to serve.
Notes
For those of you who still want my old yangnyeom chicken sauce, which is a thicker sauce, here it is:
2 tablespoons grated onion
1 tablespoon minced garlic
1 teaspoon finely grated ginger
1 tablespoon soy sauce
4 tablespoons rice wine (or mirin)
2 - 3 tablespoons hot sauce (I used Frank’s Original)
4 tablespoons chili sauce or ketchup
2 tablespoons gochujang
2 tablespoons corn syrup or honey
1 tablespoon sugar
1 teaspoon sesame oil
Add 1 tablespoon of cooking oil and then the onion, garlic, and ginger. Stir for a minute until fragrant. Add all other sauce ingredients, and stir well. Simmer until it thickens slightly, about 4 to 5 minutes. Turn the heat off. The sauce will get slightly thicker as it cools down.If you want to make the red spicy sauce even more spicy, add 1/2 teaspoon (or to taste) of gochugaru (Korean red chili pepper flakes) or drop in a couple of small dried red chili peppers.