- 2 lbs chicken wings
- 5 C, peanut oil for frying (sub any oil with a high smoke point)
- 1/2 C cornstarch
- 2 t, Meat Church Holy Cow
- 1 T freshly grated ginger
- 1/2 t baking powder
- 4 T butter
- 5 - 6 dried red chilies, broken up or sliced. We use chili de arbol.
- 4 T gochugang
- 4 T honey
- 2 T ketchup
- 2 T brown sugar
- 1 T rice vinegar
- 1 t soy sauce
- 1 T fresh garlic, minced
- 1 T fresh ginger, peeled & grated
- sesame seeds
- green onion sliced on a bias
- 5 cups frying oil. We use peanut.
- Instant Read Thermometer
- round mesh skimmer (AKA Spider)
- large pot or dutch oven for frying
Prepare your frying oil
Heat the oil to 220 degrees.
Combine the Holy Cow & baking powder in a small bowl and set aside.
Rub the wings with the fresh ginger. Season evenly with the Holy Cow\baking powder mixture. Let the wings sit for one hour or up to over night.
Toss the wings in the cornstarch. Squeeze the wings to work the cornstarch in all over.
Fry the wings - 1st fry
Fry at 220 degrees for 20 minutes. This will be a very gentle fry.
You can fry in batches to conserve oil or use a smaller pot. Use a spider or tongs to stir a couple times to keep the wings from sticking to each other.
Remove wings from the oil with a spider and place on a cooling rack to drain and rest. Rest for at least 15 minutes.
Increase the oil temperature to 400 degrees.
Place a medium sauce pan over medium heat. Add the butter, chilies, garlic and ginger. Cook for until fragrant for about 2 minutes. Add gochugang, vinegar, soy sauce, ketchup, honey and brown sugar. Cook until it bubbles and starts to thicken. Remove from the heat and set aside until after the 2nd fry.
Fry the wings - 2nd fry
Fry at 400 degrees for 7 - 8 minutes. Use the spider to stir a couple times to keep the wings from sticking to each other.
Remove wings from the oil with a spider and place on a cooling rack to drain.
Finish the Wings
Place the wings in a large, steel bowl. Cover with the sauce and toss.
Enjoy one of the crispiest and tasty wings of your life!