These wings were one of the top 5 most ordered items at the restaurant. There was this one customer that asked me for the sauce recipe and I told her it was a secret. She was none too happy about the response. Well, customer, where ever you are, this one’s dedicated to you.
Disclaimer: This recipe is not exactly what I sold but the taste is there. I’d have to dig up boxes to find my notes on the exact ingredient portions.. and I’m probably not doing that any day soon.
As with secret recipes, there is of course, a secret ingredient. Or two in my case. Secret ingredients are: Dried Bonito Shavings (in the cup) and kelp!
These wings can be pretty healthy as long as you check the ingredient list of the gochujang you are buying.
The one I use has only 5 all natural ingredients. I’ve seen some with 15 ingredients that are composed of long words I don’t even want to know what it means.
My late grandma owned a red pepper farm in S. Korea and would send us homemade gochujang.. mmm so good.
I’m getting hungry writing up this post.
You can prepare the wings however you’d like. Bake them then toss. Toss in sauce then bake or grill. Marinade few hours then bake or grill.
Dashi is Japanese stock. Which is what you get when you simmer then bonito shavings and kelp.
When frying I use a net strainer (not an affiliate) to remove and stir the wings.
Try to buy disjointed wings, if not, disjoint them before you start frying. Check out this YouTube video for instructions. (But save the tips for stock! Please! so yummy…)Spicy Gochujang Wings
Makes 4 servings. Takes 30 minutes.
- 2.5 lbs chicken wings
- 1.5 quart peanut oil (or any other high temp neutral frying oil)
- 3/4 cup water
- 1/4 cup bonito shavings
- 0.30 oz kelp (about 3 inch piece)
- 1/2 cup gochujang
- 1 t. sesame oil
- 1 t. sesame seeds
Tear kelp into a few pieces. In a small saucepan combine kelp pieces, bonito shavings, and water (this is going to be thick). Place over medium heat and when it starts steaming (it won’t really boil because it’s thick), lower the heat to low and cook for 10 minutes, stirring occasionally. Turn off heat and let it sit until you need it.
Fry the wings:
Add the oil to a large heavy bottomed pot (I used a 4 quart dutch oven) and place over high heat. I use the water drop method to test if the oil is hot. Wet your fingers just a tiny bit, just enough so there a few drops, and flick it in the pot. It should make popping noises. OR you can dunk the tip of a chicken wing in the oil and if it starts bubbling up and pretty much frying right away, the oil is ready.
Double fry wings:
1. Carefully add half the wings in the ready one at a time. Stir as you go so it doesn’t stick. Fry for 5 mins, remove and fry the other half.
2. Once the first fry is done, add in half the wings again and fry for another 6 minutes. Repeat with other half.
Finish the sauce and toss:
Strain the dashi into a small bowl. Use the back of spoon and press down to extract more stock. Mix in the gochujang, sesame oil, and sesame seeds. Pour the sauce over the wings and toss until coated well.