Cook Time: 50 minutes
Southern Fried Korean Wings
First Place Winner of House-Autry’s Wings Challenge 2017: Brian Lloyd, Apex
- 9 to 12 fresh chicken wing sections
- ½ C House-Autry® Chicken Seasoned Breading Mix
- ½ C cornstarch
- ½ tsp. salt
- Frying oil
- Korean Sauce
- 2 to 4 cloves minced garlic
- 1 to 3 Tbsp. chili paste (vary based on desired heat)
- 1 ½ Tbsp. olive oil (can be substituted with vegetable oil)
- ¼ C soy sauce
- ¼ C rice or corn syrup
- 1 Tbsp. honey
- 1 ½ Tbsp. Garlic Hoison sauce
- 1 Tbsp. vinegar
- 2 Tbsp. brown sugar
- 1 Tbsp. Dijon mustard
Season raw chicken with salt. Mix the House-Autry Chicken Seasoned Breading Mix with cornstarch. Coat chicken with breading/starch mix. Fry coated wings in frying oil at 370°F for 8 to 10 minutes.
To make sauce: On medium heat in a saucepan, heat olive oil and minced garlic. Sauté until browned. Add chili paste, stirring constantly. Add soy sauce, rice or corn syrup, vinegar, mustard, hoisin, brown sugar, and honey. Let it bubble, stirring continuously for 1 to 3 minutes until blended and sauce has thickened.
Add fried chicken to sauce and toss to coat wings. Serve warm.
Products used in this recipe:
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