Crispy Chicken Wings

{227 g} Makes 2

1 lb servings

1/2 cup {108 g}

peanut oil

1/2 cup {116 g}

michiu rice wine

3 1/2 tsp {17 g}

soy sauce

1 1/4 tsp {7.5 g}

kosher salt

1 tsp {4.5 g}

toasted sesame oil

scant 1 tsp ( 3 g )

monosodium glutamate (MSG), optional

1/2 tsp {2.1 g}

granulated sugar

Place the peanut oil, rice wine, soy sauce, salt, sesame oil, MSG (if using), and sugar in a large bowl and whisk to combine. Stir until the salt and sugar have completely dissolved.

2 pounds {908 g}

chicken wings

Place the chicken wings in the marinade, toss to coat evenly, cover, and refrigerate for 30 minutes.

About 1 quart {872 g}

vegetable oil, for frying

When the wings are done marinating, pour the vegetable oil into a Dutch oven or a large, heavy-bottomed pot (the oil should be at least 3 to 4 inches deep). Heat over medium-high heat until the oil reaches 350F/176C on a deep-frying/candy thermometer. Meanwhile, line a baking sheet with paper towels or fit it with a wire cooling rack and set aside.

1/4 cup {37 g}

potato starch

1/4 cup {31 g}

Wondra quick-mixing flour

Combine the potato starch and Wondra in a large bowl. Remove 5 to 7 wings from the marinade and place them in the Wondra mixture. Toss to coat them with a thin layer.

Fry the chicken wings in the oil, adjusting the heat as needed to maintain a temperature of 350F/176C, until the wings are cooked through and golden brown, about 7 minutes. Remove to the prepared baking sheet to drain, about 3 minutes. Repeat, working in batches, with the remaining wings. Serve immediately with your favorite Korean-style wing sauce.

Source

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