Korean style chicken wings – crispy wings with sweet ginger glaze

Sticky and sweet – finger lickin’ good

I recently made a batch of these chicken wings for a Super Bowl party after hearing there was a Buffalo wing shortage in the area. Of course, these are not Buffalo wings, but I snatched up several packages of chicken wings just in case. Korean style chicken wings can be spicy, although they usually are sweet and sour (and almost always delicious). This recipe is always a big hit at any party or potluck for adults and children alike. Just be sure to keep plenty of napkins on hand.

Korean-style Crispy Chicken Wings with Sweet Ginger Glaze
30 pieces of chicken wings, rinsed and patted dry
1 medium onion, finely minced
3 cloves garlic, finely minced
1″ piece of ginger, finely minced
1 egg, lightly beaten
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 C. flour
1/2 C. corn starch
Glaze
2″ peeled ginger, thinly sliced
3/4 C. water
3/4 C. packed dark brown sugar
1/2 C. vinegar
2 Tbs. soy sauce
1/2 C. corn syrup
1 tsp. red pepper flakes (optional)
oil for frying

Heat oil on medium high in large skillet or pan. Combine minced onion, garlic, ginger, egg, salt and pepper in a large bowl. Add chicken wings and coat thoroughly. Then add flour and corn starch to chicken mixture and coat well.

Cooking in batches, fry chicken wings in oil over medium to medium high heat for about 15 minutes until golden brown.

In the meantime, bring water, brown sugar, soy sauce and ginger slices to a rolling boil in small sauce pan. Boil vigorously for 15 minutes. Lower heat to medium and add corn syrup. Cook until mixture thickens to the point where the glaze stops half way when dripped from a spoon.

Take out ginger slices with a slotted spoon and set aside when slightly thinner than you want. It will thicken significantly as it sits.
The key to crispy chicken is cooking it twice, so after you cook all the chicken wings once, refry briefly (about 3 minutes or so) right before you are ready to serve.