Dakgangjeong (Korean Fried Chicken Wings)

americastestkitchen.com

MaryJane Nuskey

subheading: Gather Your Ingredients:

1 tablespoon toasted sesame oil

1 teaspoon garlic, minced to paste

1 teaspoon grated fresh ginger

1 ¾ cups water

3 tablespoons sugar

2 to 3 tablespoons gochujang

1 tablespoon soy sauce

2 quarts vegetable oil, for frying

1 cup all-purpose flour

3 tablespoons cornstarch

3 pounds chicken wings, cut at joints, wingtips discarded

View Nutritional Information

subheading: Key Equipment:

Tongs

Dutch Ovens

The Best Rasp-Style Graters

All-Purpose Whisks

The Best Kitchen Tongs

subheading: Before You Begin:

* A rasp-style grater makes quick work of turning the garlic into a paste. Our favorite rasp-style grater is the Microplane Classic Zester Grater. Gochujang, a Korean chile-soybean paste, can be found in Korean markets and in some supermarkets. Tailor the heat level of your wings by adjusting its amount. If you can’t find gochujang, substitute an equal amount of sriracha sauce and add only 2 tablespoons of water to the sauce. For a complete meal, serve with steamed white rice and a slaw. note: A rasp-style grater makes quick work of turning the garlic into a paste. Our favorite rasp-style grater is the Microplane Classic Zester Grater. Gochujang, a Korean chile-soybean paste, can be found in Korean markets and in some supermarkets. Tailor the heat level of your wings by adjusting its amount. If you can’t find gochujang, substitute an equal amount of sriracha sauce and add only 2 tablespoons of water to the sauce. For a complete meal, serve with steamed white rice and a slaw.

Directions at americastestkitchen.com

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