Like they say, ain't no thang like a chicken wang. Er, rather chicken wing.
I realize that we're posting about main dishes all day today for Slashfood's Super Bowl Week, and traditionally, chicken wings are eaten as appetizers. However, if you eat two dozen chicken wings the way I do with a small bowl of rice on the side, you can pretty much consider these chicken wings a main course.
These wings are based on a recipe that I first manipulated out of a college roommate, who got it from her friend's mother. I took lecture notes, my roommate gave me the recipe. Now, it's a very loose set of instructions, since I first got it form a Korean mom, and there's no such thing as "recipes" for Korean moms. There is always room for customization, which I had to do last night because my guests are on a low-spice diet. I know. Could there be anything worse than a low-spice diet?
Sarah's Sticky Chicken Wings
Start the sticky sauce: Heat 2-3 Tbsp canola oil in a frying pan with 1-2 dried red chilies, 2-3 smashed garlic cloves, and slices from 1" piece of fresh ginger. Saute for about five minutes to flavor the oil, then remove the chilies, garlic and ginger.
To the frying pan, add: 1 Tbsp rice wine vinegar, ¼ c. soy sauce, ½ c. brown sugar, and 2 Tbsp corn syrup. Stir to dissolve the sugar, bring to a boil, then turn heat off to let sauce thicken.
Fry the wings: Cut 3 lbs chicken wings into the two sections (the tiny drumstick and the flat wing). Discard the wing tips. Wash the wings, pat dry, and pick off any "hairs." Dredge wings in about ½ c. corn starch that has been seasoned with salt and pepper. Make sure to tap off as much excess corn starch you can.
Heat deep frying oil. Deep fry coated chicken wings for about 7-8 minutes. Drain on paper towels.
Toss warm chicken wings with thickened sauce. Sprinkle with roasted sesame seeds and chopped scallions.
If these don't do it for you, try some of these other chicken wings:
Ain't no thing like a chicken wing - Buffalo, Asian spice, and Italian Herb
Whiskey Hot Wings with Blue Cheese Dip
Martha Stewart's Buffalo Chicken Strips with Blue Cheese Salad
Male Bonding Buffalo Wings
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