Momofuku-Style Chicken Wings
Recipe GLPR884cb64855458e
Crispy fried chicken wings coated in a savory-sweet Asian glaze featuring garlic, ginger, and a touch of heat. These wings are fried until golden and then tossed in a tangy, umami-rich sauce that balances soy, vinegar, and a hint of sesame. Perfect as a main course or appetizer.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
3 pounds chicken wings, separated into drumettes and flats, tips removed
Canola oil, for frying and cooking
2 tablespoons garlic, minced
2 tablespoons fresh ginger, minced
1/4 teaspoon fresh jalapeno, finely minced
1/4 cup rice wine vinegar
1/4 cup soy sauce
1/4 teaspoon sesame oil
1 1/2 tablespoons sugar
Freshly ground black pepper, to taste
Directions
Pat the chicken wings dry with paper towels. Season lightly with black pepper. Set aside.
Heat enough canola oil in a large heavy-bottomed pot or deep skillet to reach about 3 inches depth. Warm the oil to 350°F.
While the oil heats, combine the rice wine vinegar, soy sauce, sugar, sesame oil, and black pepper in a small bowl. Whisk until the sugar is dissolved. Set this glaze mixture aside.
Working in batches to avoid crowding, carefully lower the wing pieces into the hot oil. Fry for 12 to 15 minutes until golden brown and the internal temperature reaches 165°F. Transfer to a paper-towel-lined plate.
Heat 2 tablespoons canola oil in a large skillet over medium-high heat. Add the minced garlic, ginger, and jalapeno. Cook, stirring frequently, for about 1 to 2 minutes until fragrant and the raw edge is gone.
Pour the glaze mixture into the skillet and bring to a gentle simmer. Cook for about 1 minute, stirring, until the sauce slightly thickens.
Add the fried wings to the skillet and toss gently until completely coated with the glaze. Cook for another 1 to 2 minutes to allow the flavors to meld.
Transfer to a serving platter and serve immediately while still warm.
