Print Recipe

Fried Chicken Wings in Asian Hot Sauce (Crispy Even When Chilled!)

This recipe is slightly adapted from Korean Fried Chicken Wings by America's Test Kitchen Cooking School.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main
Cuisine: Chinese
Servings: 4 to 6
Author: Maggie Zhu

Ingredients

  • 3 lbs (1.4 kg) chicken wings

Sauce

  • 1 tablespoon toasted sesame oil
  • 2 large cloves garlic , minced (approx. 1 teaspoon)
  • 1 teaspoon ginger , grated
  • 3 tablespoons agave syrup (or sugar) (*Footnote)
  • 2 to 3 tablespoons Gochujang (or Sriracha sauce)
  • 1 tablespoon soy sauce (or tamari for gluten free alternative)

Deep fry

  • 8 cups vegetable oil
  • 1 cup all-purpose flour
  • 3 tablespoons cornstarch

Instructions

  • Add sesame oil, garlic, and ginger in a large bowl. Microwave until the mixture is bubbly and the herbs are fragrant but not browned, 40 to 60 seconds.
  • Add 2 to 3 tablespoons water (*Footnote 1), syrup (or sugar), Gochujang (or Sriracha), and soy sauce until smooth. Set aside.
  • Heat oil in a 6-quart dutch oven (or heavy duty pot) over medium heat until it reaches 350 degrees F (176°C). Place a cooling rack over a large baking sheet.
  • Whisk the all-purpose flour, cornstarch and 1 and 1/2 cup water in a large bowl until it forms a smooth, runny batter. Add half of the wings. Toss to coat evenly.
  • When the oil is ready, carefully add the wings using a pair of tongs. Turn to medium-high heat. Let cook for a minute to allow the batter to set. Then stir occasionally to prevent the wings from sticking. Fry until the coating is light golden, about 7 minutes. Transfer wings to the cooling rack.
  • Wait until the oil returns to 350°F (176°C). Cook the remaining wings using the same method.
  • Reduce the heat to medium and heat oil to 375°F (190°C).
  • Return all the wings back to the oil. Arrange them so they are submerged in the oil. Stir occasionally and fry until deep golden brown and very crispy, about 7 minutes. Transfer the wings to the cooling rack and leave to rest for 2 minutes.
  • Transfer the wings to the big bowl with the sauce. Toss gently until evenly coated. Return the wings to the rack and leave to rest for 2 minutes, until the coating sets.
  • Serve on a platter as an appetizer, or as a main dish over steamed rice and slaw.

Notes

  1. The original recipe calls for 1/4 cup water, 3 tablespoons sugar, and 3 tablespoons Gochujang. I prefer using syrup because it produces a more consistent texture. In this case, only add 3 tablespoons water. If you use Sriracha sauce instead of Gochujang, only add 2 tablespoons water.