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From PBNC Board Member Carmelita Oguro, MBA
These wings are a more advanced version of the basic Korean chicken wings we used to make. This recipe is adapted from Marja Vongerichten's The Kimchi Chronicles. The wings are sticky, slightly sweet, spicy, and they pack a punch! These are most delicious when eaten immediately... with beer. :)
Ingredients
 garlic3 cloves
minced
 ginger1 tbsp
minced
 sugar1 tbsp
 gochujang1 tbsp
hot pepper paste
 sesame oil1 tbsp
 lime juice2 tbsp
 soy sauce2 tbsp
 fish sauce1 tbsp
 chicken wings2 lbs
 gochugaru3 tbsp
Korean red pepper powder
 sesame seeds1 tbsp
 gochujang3 tbsp
hot pepper paste
 honey2 tbsp
 rice vinegar2 tbsp
 vegetable oil
 flour
 coarse salt

cookware

large bowl (2)
saucepan
whisk
1
Start by marinating the wings. Whisk the sugar, lime juice, soy sauce, fish sauce, sesame oil, red pepper paste, garlic, and ginger together in a large bowl. Add the chicken wings and toss to coat. Cover the bowl and marinate for 20 minutes at room temp.
2
Prepare the sauce by combining the red pepper powder, sesame seeds red pepper paste, honey, and vinegar in a large bowl.
3
Heat 1 inch of oil in the saucepan. Bring to frying temp.
4
Dredge the wings in flour. Fry the wings in batches, about 10 minutes per batch. Transfer to a paper towel-lined plate to drain.
5
Add the wings to the large bowl with sauce and toss to coat. Transfer wings to serving platter and top with coarse salt.
Source

Marja Vongerichten's The Kimchi Chronicles