Sweet And Spicy Sticky Wings

Sweet And Spicy Sticky Wings

4.5(34)

These are the ultimate wings when you’re willing to go the extra mile. First, they’re dry brined to season them from the inside out and keep them juicy. Next, they’re cooked low and slow in oil and aromatics to make them fall-off-the-bone tender and incredibly moist. Lastly, they’re deep fried for crunch and tossed in a sweet and spicy sauce for that perfect glazed finish. Enjoy!

Cook Time
3 hr 10 min
Total Time
8 hr 40 min
Yield
4 servings

Ingredients

Dry Brine

  • ½ cup kosher salt (100 g)
  • ¼ cup sugar (50 g)
  • 1 tablespoon gochugaru, (Korean chile flakes)
  • 2 lb chicken wings (910 g)

Confit

  • 1 ginger, peeled and sliced - 3 in (7 cm)
  • 8 cloves garlic, peeled
  • 4 scallions, cut into 2 in (5 cm)
  • 3 cups olive oil (720 mL), plus more as needed

Sauce

  • ¼ cup rice vinegar (60 mL)
  • ¼ cup soy sauce (60 mL)
  • ½ cup honey (165 g)
  • 4 cloves garlic, minced
  • 2 tablespoons fresh ginger, grated
  • ¼ cup gochujang (85 g), (Korean chile paste)

Batter

  • 2 cups cornstarch (250 g), divided
  • 1 cup all purpose flour (125 g)
  • 2 teaspoons kosher salt
  • 1 ¾ cups water (420 mL)

For Garnish

  • toasted sesame seed
  • fresh cilantro leaf
  • scallion, sliced

How to Make It

1. Step
Dry brine the wings: Set a wire rack inside a rimmed baking sheet.
2. Step
In a small bowl, combine the salt, sugar, and gochugaru.
3. Step
Add the wings to a large bowl and sprinkle with the dry brine, tossing to coat evenly. Arrange the wings right side up on the wire rack and refrigerate, uncovered, for at least 4 hours, or overnight.
4. Step
Confit the wings: Preheat the oven to 300°F (150°C).
5. Step
Transfer the brined wings to an 8 x 11-inch baking dish. Scatter the ginger, garlic, and scallions around the wings. Pour the olive oil into the baking dish, adding more oil if needed to ensure the wings are fully submerged.
6. Step
Cover the baking dish with aluminum foil and place on a rimmed baking sheet. Bake for 2½–3 hours, until the meat starts to pull away from the bones, but is still intact and tender.
7. Step
Line a baking sheet with foil. Remove the wings from the oven and let cool slightly. Lift out of the oil and drain well, then set on the prepared baking sheet. Transfer to the refrigerator and chill for at least 1 hour. If desired, reserve the leftover oil to confit more wings. The oil will keep in an airtight container in the freezer for up to 2 month.
8. Step
Meanwhile, make the sauce: In a medium pan over medium heat, combine the rice vinegar, soy sauce, honey, garlic, ginger, and gochujang. Cook, stirring often, until the sauce is bubbling and thickened, 3–4 minutes. Remove the pan from the heat and set aside.
9. Step
Fry the wings: Heat the canola oil in a large Dutch oven over high heat until it reaches 350°F (180°C).
10. Step
Make the batter: Add 1 cup of cornstarch to a large bowl and set aside. Add the remaining cup of cornstarch to a separate large bowl, along with the flour, salt, and water and whisk until smooth with no lumps.
11. Step
Coat a chicken wing in the cornstarch, shaking off excess, then gently dredge the wing in the batter, letting any excess drip off.
12. Step
Working in 2 batches, add the wings to the hot oil and fry for 4–5 minutes, until golden brown and crispy. Transfer to a paper towel-lined baking sheet to drain.
13. Step
Transfer the wings to a large bowl and pour the sauce over. Toss to coat well.
14. Step
Transfer the wings to a serving platter and pour more sauce over, then garnish with toasted sesame seeds, cilantro, and scallions.
15. Step
Enjoy!

Tags

Dairy-FreeBakeAppetizersMixing BowlCooling RackDinnerSpecial OccasionLiquid Measuring CupOvenOven MittsSpiderSpatulaSauce PanStove TopPyrexDeep-FryBaking PanMeasuring SpoonsComfort FoodDry Measuring Cups

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