Crispy Korean BBQ Chicken Wings

Ingredients for 6 servings:

• 1,800 g chicken wings
• 1 tbsp ginger, finely chopped
• n. B. Salt
• 2 tbsp rice vinegar
• e.g. cornstarch for breading
• 1 liter of oil for frying
• 3 tbsp ketchup
• 4 tbsp honey
• 4 tbsp brown sugar
• 4 garlic cloves, finely chopped
• n. B. Pfeffer
• 1 tbsp rice wine (Mirin)
• 60 ml soy sauce
• 100 ml Sriracha sauce, alternatively BBQ sauce of your choice
• 1 tbsp sesame oil
• 2 tbsp water
• 1 bunch spring onion(s), chopped into small rings
• 2 tbsp sesame seeds

Instructions

Working time approx. 50 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 10 minutes

crispy, simple and sophisticated

Prepare a large bowl and dry the chicken wings with kitchen paper. Add them to the bowl along with the ginger, salt, and vinegar and mix everything by hand. Marinate in the refrigerator for about 1-2 hours. Wear rubber gloves! Heat a wok or large pot with deep-frying oil. Remove the marinated wings from the bowl and coat them in cornstarch. Deep-fry in the hot oil, then remove and set aside. Combine the ketchup, honey, sugar, garlic, pepper, rice wine, soy sauce, sriracha sauce, sesame oil, and water in a pot and heat briefly. Then add the wings back to the hot oil and fry for another 2 minutes, until golden brown. Transfer the wings to a bowl, pour the sauce over them, and mix everything well and carefully (so the breading doesn’t come off). Arrange on a large platter or plates, sprinkle with sesame seeds and spring onions, and serve. Tip: If you don’t have sriracha sauce, simply use BBQ sauce.