Chicken Wings are one of the top bar foods in America. They are usually doused in hot sauce and butter in some shape or form. And they’re delicious. Chicken Wing Lollipops are even better (we’ll get to that shortly). But back to wings, from the land of Samsung and Hyundai comes another powerhouse that will slowly take over the world: Korean Style Chicken Wings.
They are incredible. My first experience with them was at Bon Chon here in Howard County. My Korean-American friend had been hyping this place to me for weeks, saying how Korean style wings are the best wings you would ever have. I dismissed it, until I tried it. As soon as I had it, I decided I had to find a way to make it at home, because these wings were not cheap. And I like to keep my money to buy more food, not less.
I also decided that I wanted to make wing lollipops rather than just wings. This really makes the process even more satisfying and dangerous. Why dangerous? Because you are going to eat 50 of these things and not know what hit you. I’ve made these for tailgates and parties, they are ALWAYS a hit. This will instantly wow everyone at a party or tailgate.
I like to bread my wings in cornstarch rather than flour, it helps create a super crunchy crust around the wing.
You make wing lollipops through a series of cuts when you are preparing the chicken, use this video.
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Recipe
Ingredients
1 Package of Chicken Wings (Drummettes & Wingettes)
1 Cup of Corn Starch
1/4 Cup of Flour
1 Cup of Buttermilk
3 Tbsp. Salt
3 or 4 Cups of Peanut Oil for Frying (depends on how deep a pot you use)
Wing Sauce
1 Tbsp. Hoisin Sauce
3 Tbsp. Plum Sauce
1 Tsp. Red Chilli Paste
Method
First marinate your chicken in the buttermilk and salt mixture. Do it for at least three hours no more than six hours.
Now, set up your breading station, mix the flour and corn starch together.
Pull your wings out and follow this video to make the wings into lollipops. Then bread them and set aside.
Heat your oil in a cast iron pan that is pretty deep, I don’t have a deep fryer so this my way of deep frying. They say 350F is the temp to get your oil to, I don’t have a thermometer for that so I just throw some test flour specks in, if it sizzles up it’s hot enough.
Carefully lay your chicken wings in a few pieces at a time, don’t add too many the oil temp will go down. After about 10-15 minutes remove the chicken out and lay on a wire rack, shake off any excess crunchy parts if you want. Then after 2-5 minutes, put the chicken back in the oil and fry for another 10 minutes.
Remove once it turns a nice golden brown, toss in the wing sauce and enjoy!
- 1 Package of Chicken Wings (Drummettes & Wingettes)
- 1 Cup of Corn Starch
- 1/4 Cup of Flour
- 1 Cup of Buttermilk
- 3 Tbsp. Salt
- 3 or 4 Cups of Peanut Oil for Frying (depends on how deep a pot you use)
- Wing Sauce
- 1 Tbsp. Hoisin Sauce
- 3 Tbsp. Plum Sauce
- 1 Tsp. Red Chilli Paste
- First marinate your chicken in the buttermilk and salt mixture. Do it for at least three hours no more than six hours.
- Now, set up your breading station, mix the flour and corn starch together.
- Pull your wings out and follow this
- video to make the wings into lollipops.
- Then bread them and set aside.
- Heat your oil in a cast iron pan that is pretty deep, I don’t have a deep fryer so this my way of deep frying. They say 350F is the temp to get your oil to, I don’t have a thermometer for that so I just throw some test flour specks in, if it sizzles up it’s hot enough.
- Carefully lay your chicken wings in a few pieces at a time, don’t add too many the oil temp will go down. After about 10-15 minutes remove the chicken out and lay on a wire rack, shake off any excess crunchy parts if you want. Then after 2-5 minutes, put the chicken back in the oil and fry for another 10 minutes.
- Remove once it turns a nice golden brown, toss in the wing sauce and enjoy!
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