Spicy Korean Wings

[Draggingtree]

WINGS

2 pounds chicken wings

About 3 cups canola oil

1½ cups rice flour

GOCHUJANG SAUCE

1 tablespoon canola oil

1 tablespoon finely chopped shallot

¼ cup gochujang

¼ cup molasses

¼ cup reduced-sodium soy sauce

1 heaping tablespoon light-brown sugar

1 tablespoon finely chopped fresh ginger

1 tablespoon finely chopped garlic

½ teaspoon kosher salt

1/8 teaspoon coarsely ground black pepper

Instructions: To prepare wings: Rinse the chicken under cold water, then pat dry with paper towels. Make sure the wings are completely dry. Break down wings if whole.

Pour enough oil to come halfway up the sides of a large Dutch oven and bring the oil to 375 degrees over medium heat.

Make the gochujang sauce: While the oil comes to temperature, in a small saucepan, heat the canola oil over medium heat until it beings to shimmer, 1 to 2 minutes. Add the shallot and cook, stirring until softened, about 1 minute. Add ¼ cup water and the remaining sauce ingredients and bring to a simmer. Continue to cook until the sauce is reduced by one-third, 5 to 8 minutes. Reduce the heat to low to keep warm.

Working in batches, toss the wings in the rice flour until completely coated. Slowly submerge the wings into the hot oil. Fry, turning occasionally, until you can cut into the wing and the juice runs clear, 10 to 12 minutes.

Transfer the fried wings into a large bowl and toss with the warm gochujang sauce. Serve hot.

Note: Gochujang is a Korean chile paste that is widely available.

Makes 4-6 servings