Dak Kang Jung (Korean Sweet and Spicy Chicken Wings)
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Dak Kang Jung (Korean Sweet and Spicy Chicken Wings)
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The amount of people 2 lbs of wings will serve varies depending on appetite and wing size. We like to estimate 3-4 wings per person for an appetizer spread.
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Ingredients
For the Wings
- 2 lbs chicken wings
- 1/3 c unbleached all purpose flour
- 1/3 c corn starch
- 1 tsp salt
- ½ tsp pepper
- 1 egg, lightly beaten
For the Sauce
- ¼ c water
- ¼ c brown sugar
- 1 tsp dried chili flakes or red pepper flakes
- ¼ c honey
- 2 Tbsp rice vinegar
- 1 Tbsp soy sauce
- 2 inch fresh ginger, peeled and diced
- 2 garlic cloves, minced
- ¼ c peanuts
- 1 Tbsp toasted sesame seeds
Instructions
For the Baked “Fried” Chicken
- Preheat oven to 425F.
- Place the chicken wings in a large bowl. Mix the flour, corn starch, salt and pepper together in a small bowl and add the flour mixture to the wings. Toss until the wings are completely coated with the four mixture. Add the egg, rubbing it into the chicken wings to be sure they are all moist. *(See the notes below for the traditional fried version.)
- Place the battered wings on an aluminum foil lined baking sheet and bake 20-25 min, until golden. Flip the wings and bake 5-10 min more, until golden on both sides and the juices run clear when the wings are pricked.
- While the chicken is baking, mix water, brown sugar, and red pepper flakes in wok. Heat over medium low until the sugar dissolves. Add honey and heat until melted. Add remaining sauce ingredients in wok. Bring the sugar mixture to a simmer. Reduce the heat to maintain a summer, and simmer until thickened, 7-10 minutes, stirring often.
- Add chicken, peanuts, and sesame seeds. Toss to coat.
Notes
- *FOR DEEP FRYING: Fill a wide pan or pot (with at least 3" high sides) with 2 inches of peanut oil. Heat the oil to 375F. Fry the wings using the traditional double fry method: Place wings in the hot oil for 10 minutes. Remove them from the oil and let them drain and cool slightly on a paper towel lined plate, 2-3 min. Then, return them to the hot oil for an additional 10 minutes, until they are golden and crispy. (Do not crowd the wings in the pan. Fry them in batches if necessary.)
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