|Some like it hot and some do not. 2 choices in a bowl.|
Never underestimate the power of media. After the hugely popular Kdrama “ My Love from the Star’, the preferred TV snack is no longer just KFC. Korean chicken wings and beer is all the rage in Singapore now.
The long crazy queue for fried wings at Chir Chir Somerset 313 was too much for me. So I decided to take matters into my own hands with the help of Maangchi.
Perhaps I will try the commercial Korean wings one day for benchmarking purposes. This recipe, I give it a good 3.5/5 for crunch. The loss of the 1.5/5 is because of the hard work and washing up after the dish. That part, I can postpone it for another day.
1 kg of wings , enough for 3.
Adaptations from Maangchi.
1 kg of chicken midwings
4 cloves of minced garlic
1 knob of ginger, grated
pinch of sea salt flakes
dash of black pepper
Wash the chicken mid-wings until the water runs clear.
Marinate the wings in salt, black pepper, minced ginger and garlic, 30 minutes.
Coat the wings in potato starch. shake off extra starch.
Preheat a pot of oil, deep enough to cover the wings.
Fry the wings once, 10 minutes, high heat.
Drain, rest wings on a strainer.
Fry again on medium heat, 10 min until crunchy.
While resting the cooked wings, prepare the sauce.
2 T cooking oil
4 cloves, minced
1 tsp dried chilli, deseeded
¼ cup soya sauce
½ cup corn syrup
1 T vinegar + 1 T mustard
1 T brown sugar
Fry garlic, chilli over medium heat.
Add corn syrup, vinegar, mustard. Mix and cook.
Add sugar to caramelize. Turn off heat.
Toss to coat wings with the sauce.
Garnish with sesame seeds and fried peanuts ( optional )