Momofuku Fried Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 as
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Calories
461 kcal
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Course
Main Course
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Cuisine
Chinese
Momofuku Fried Chicken
Description
The Momofuku Fried Chicken recipe emphasizes broiling chicken wings until the skin is browned and crisp but without frying. The wings are placed on a wire rack close to the high broiler heat, cooked on both sides for about 9-10 minutes each. Meanwhile, a sauce is prepared by boiling together garlic, ginger, chili pepper, rice vinegar, soy sauce, neutral oil, toasted sesame oil, sugar, and freshly ground black pepper. Tossing the hot wings in this mixture coats them evenly, giving the dish a sticky, tangy, and mildly spicy finish. The balance of acidity from vinegar and heat from fresh chili complements the rich chicken skin.
This dish works well as an appetizer or party snack where the crispy wings with their glazed sauce can be served immediately for best texture. The simplicity of broiling also reduces added fat compared to deep frying.
The sauce can be adjusted to taste by varying the sugar or vinegar amounts. Using a wire rack allows hot air to circulate while broiling, ensuring even cooking. Monitor closely to avoid burning.
Ingredients
- 3 lbs chicken wings flats/drumettes
For the Sauce
- 6 cloves garlic (2 Tbsp minced)
- 1 knob ginger (1 inch, 2.5 cm; 2 Tbsp minced)
- ¼ tsp Chili pepper (fresh, finely chopped)
- ¼ cup rice vinegar 4 Tbsp, unseasoned
- ¼ cup soy sauce (4 Tbsp)
- 2 Tbsp neutral oil
- ¼ tsp sesame oil toasted
- 1 ½ Tbsp sugar
- black pepper freshly ground
Instructions
- Gather all the ingredients.
- Set the oven broiler to high (550ºF/288 ºC) for 3 minutes before cooking. Line a baking pan with aluminum foil (so that you don’t have to clean later) and spray oil on the wire rack. Place the chicken wing, skin side down, on the wire rack. Place the baking sheet in the middle rack of the oven, about 8" (20 cm) away from the heating element. Cook for 9-10 minutes, until nicely brown and crispy, and then flip the chicken to cook the other side (skin side) for another 9-10 minutes. Watch the chicken carefully not to burn; if your oven is small/strong, try broiling at medium (500ºF/260ºC) or lower the rack.
- While the chicken wings are in the oven, combine all the ingredients for the sauce in a small saucepan. Bring it to a boil, stirring once in a while, and turn off the heat.
- When the wings are done, put them in a large bowl and pour the sauce over. Toss the wings in the sauce to coat. Serve on a plate and pour the extra sauce as you eat.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 3-4 days or in the freezer for a month.
Notes
- This recipe is adapted from the Momofuku cookbook, with inspiration from A Cup of Mai and Steamy Kitchen.
- Use a wire rack and oil spray to prevent sticking and promote even browning when broiling chicken wings.
- Watch the wings carefully during broiling as oven strengths vary, adjusting temperature or rack position if needed to avoid burning.
- Serve wings immediately after coating with sauce for optimal texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4as
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Calories | 461kcal | 23% |
| Carbohydrates | 4g | 1% |
| Protein | 35g | 70% |
| Fat | 33g | 51% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 141mg | 47% |
| Sodium | 615mg | 26% |
| Potassium | 300mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 272IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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