Chicken wings Korean style – Dakgangjeong

Ingredients for 4 servings:

• 12 chicken wings
• 1 piece(s) ginger, fresh
• salt and pepper
• e.g. corn starch
• 4 cloves garlic
• 200 ml soy sauce
• 200 ml corn syrup
• 1 chili pepper(s), dried
• 1 tbsp Dijon mustard
• 1 tbsp sunflower oil
• 1 tbsp white wine vinegar
• 1 tsp brown sugar
• e.g. oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

crispy wings with garlic-chili-soy sauce

Wash the chicken wings and cut them apart at the joint. Dry them with paper towels. Peel and finely chop the ginger. Lightly season the chicken wings with salt and pepper in a bowl and toss with the ginger. Then coat them in cornstarch to completely seal the surface of the wings. Preheat the oil in a deep fryer to 190°C and deep-fry the chicken wings for about 7 minutes. Then drain the fat on paper towels and let them cool. Finely chop the garlic and lightly sauté it in a pan with the oil. Do not let it brown. Finely chop the dried chili pepper. Add the corn syrup, soy sauce, dried chili, Dijon mustard, white wine vinegar, and brown sugar to the garlic and simmer. Over time, a syrupy sauce will form. Caution: It can burn! Set the sauce aside. Return the chicken wings to the deep fryer and deep-fry until golden brown. Then remove them and drain the fat again on paper towels. Place the chicken wings in a bowl and pour the sauce over them. This Korean specialty is so special because the chicken wings are double-fried. This keeps them crispy even when coated in garlic and chili soy sauce. It’s best to make more wings right away—it can be addictive. Freshly fried French fries also go well with this dish.