Korean-style crunchy chicken wings
This crunchy chicken wings recipe is an oven-baked version of the double-fried favourite Korean fried chicken.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Cooling rack
- Pastry brush
- Baking sheet
- Parchment paper
- Nonstick skillet
- Saucepan
- Oven
- Stove
- Mixing bowl
- Spoon
- Measuring cup
- Airtight container
- Refrigerator
Ingredients
- 2kg chicken wings
- 2/3 cup (100g) cornflour
- ½ teaspoon baking powder
- 1 teaspoon fine salt
- 1 teaspoon garlic powder
- 1/3 cup (80ml) vegetable oil
- 2 tablespoons sesame seeds, toasted
- 2 green onions, sliced thinly, including green top
- lemon wedges, optional, for serving
- DIPPING SAUCE
- 1 ½ tablespoons sesame oil
- 2 cloves garlic, crushed
- 3cm piece ginger, peeled, grated finely
- 1 ½ tablespoons Gochujang (Korean chilli paste)
- 1 ½ tablespoons soy sauce
- ¼ cup (90g) honey
- ¼ cup (60ml) rice wine vinegar
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