No Fry Korean Chicken Wings

No Fry Korean Chicken Wings

Who doesn’t love chicken wings? I haven’t met that person yet, quite frankly I don’t want to. Chicken wings are delicious and almost perfect. Except for the part that they’re extremely fatty and when you deep fry them and cover them in butter well… you get the picture. They become exponentially worse for you.

Now what if I said there was a way to make said chicken wings without frying them, but you still get a crunchy experience. You’d probably say I’m a damn liar and shouldn’t go about spreading such dangerous chicken wing based lies!

Well folks, I’m not lying. I got this idea from Recipe Tin Eats who in turn was influenced by Cook’s Illustrated, the bastion of all perfect cooking recipes. This is a great trick for those of us who love the crunchy fried chicken taste without the crunchy fried chicken calories.

The simple trick is coating the chicken wings with baking powder and then slowly rendering the fat out of the wings by cooking it at a low heat. After you’ve rendered the fat out, you blast it with high heat. The end result is a crispy chicken wing, that you’d think was fried.

Recipe – No Fry Korean Chicken Wings

Ingredients

1 Package of Chicken Wings

2 to 3 Tbsp. of Baking Powder

For the coating:

1/2 Tbsp. Gochujang Paste

1 Tbsp. Rice Wine Vinegar

1/2 Tsp. Garlic Powder

2 Tbsp. Hoisin Sauce

Method

Pat the wings dry, then put wings in a big ziplock bag, coat with baking powder. Making sure they are well coated. Place on a rimmed greased baking pan skin side up, make sure the wings do not overlap but rather are packed tightly together.

Then  bake at 250F for 30 minutes on low oven rack.

Then bake at 450 for another 20 minutes on middle oven rack.

Remove it from the oven, allow it to cool a little bit.

Coat in sauce.

Enjoy.