Summertime in New England has come to end. The times of sitting by the water taking in some Vitamin D as you eat a big plate of fried “catch of the day” is over ladies and gentleman. Before it all slipped away from us too soon, my boyfriend and I decided to take advantage of what might be the last warm day of the year and headed up to Rockport, MA for a big fisherman’s platter. As we began to anticipate the oncoming crispness of the air (which I actually cannot wait for) and the changing of the leaves, I realized that football season was just ramping up and the return of the G.O.A.T is right around the corner!
Now don’t get me wrong, I am not obsessed with football like some; I don’t have ESPN alerts on my phone and am not a part of a fantasy league, BUT my boyfriend watches sports 24/7, so I think I’d be able to survive a whole football game on the couch with the guys AND know what’s going on.
Anyway, I decided to try my hand at some Korean style wings in order to welcome Mr. Brady back to the field. OCTOBER 9TH #FREEBRADY.
The picture above does not do justice to how amazing these wings turned out. (Yes, I know, I need a new lens..I’m working on it.) I love wings, but more importantly, I love EXTRA CRISPY wings. Anytime I go to a restaurant and there is an order of wings coming to the table, I have to ensure that the waiter/waitress knows to tell the chef to make them EXTRA CRISPY.
Some of the best wings made in this fashion are Korean wings, so I did a little browsing and came up with a great recipe! It’s easy, simple and is finger-licking, slap your momma, impress your boyfriend (or tinder date…do people even use that app anymore?) good.
*Just as a pre-cursor, I get all of my groceries from Whole Foods and they are ORGANIC 97% of the time*
What you will Need
- 3 pounds of wings
- 2 cups potato or corn starch (add more if needed)
- grape seed oil
- organic adobo seasoning
- salt and pepper to taste
For the Sauce
- honey (1/2 tbsp)
- low sodium soy sauce (3 tbsp)
- Sriracha (as much as you’d like)
- red pepper flakes (or 1 tbsp roasted red chili paste)
- brown sugar (1 tbsp)
- 3 cloves garlic minced
After you have thoroughly cleaned and dried your chicken (drying ensures it comes out crispy, and not soggy), season them with adobo seasoning and mix around in a bowl so all pieces of chicken are covered.
You’re going to need a pot that you’d usually use to boil spaghetti and fill it with 3 cups of grape seed oil. Heat that up while you coat your chicken wings in the potato or corn starch mixture.
Place your first batch of chicken in the pot. Do not crowd the pot with too many pieces of chicken or else they won’t cook properly or evenly. This step will take a total of 12 minutes. Cook on each side for 6 minutes.
Remove from the pot (place on a paper towel to soak up the oil) and cook the next batch the same exact way. After the 2nd batch is complete, you can add your original 1st batch for an additional 6 minutes, or until they are to your desired crispiness.
Remove the chicken and place to the side.
Time for the sauce
In a wok, or sauce pan, add your garlic and sauté for about 2 minutes. Once the fragrance of the garlic is deliciously filling the air, add the other ingredients (brown sugar, soy sauce, chili paste and/or red pepper flakes, Sriracha) and bring to a simmer.
Immediately add your chicken (in batches if your pot is too small) and coat.
I’m perfecting this recipe (different sauces, toppings, garnishments), but until then try this standard recipe and be sure to wow your game-day guests next Sunday, October 9th @ 1pm vs the Cleveland Browns.