Gluten-Free Sweet and Spicy Korean Fried Chicken Wings
Servings
6people
Passive Time
3hours (or overnight) to marinate
Servings
6people
Passive Time
3hours (or overnight) to marinate
Ingredients
Instructions
  1. In a large bowl, whisk together the milk, sugar, salt, pepper, and ginger. Add the chicken wings and marinate in the refrigerator for at least 3 hours or overnight.
  2. In a medium bowl, whisk together the white rice flour, potato starch, and curry powder. Set aside.
  3. In a medium saucepan over medium heat, cook the sweet onion in the olive oil, stirring, until soft, about 3 minutes. Stir in the tomato sauce, chili sauce, water, and Worcestershire sauce. Simmer until the sauce thickens slightly, about 5 minutes; set aside.
  4. In a large saucepan, heat 3 inches of vegetable oil until a deep-fat thermometer reads 350°F. Drain the chicken wings in a colander while the oil heats.
  5. Toss 6 to 8 chicken wings at a time into the seasoned flour and then slowly add them to the hot oil, precooking the wings for 4 to 5 minutes, until lightly golden. Remove from the hot oil with tongs or a slotted spoon and place on paper towels to cool. Continue until all the wings are precooked.
  6. Increase the temperature of the oil to 375°F and cook 6 to 8 chicken wings at once a second time for 4 to 5 minutes, until golden brown and crispy. Place the cooked wings in a large bowl, ladle with sauce, and toss until completely coated. Place on a platter and sprinkle with green onions.