This sounds like a delicious new tachnique in which I should have to try some time soon. I love to hear about new recipes that mimic my old time favorites. I am a huge fan of fried chicken but not so much of a fan of grease dripping off my food. This new way of cooking chicken without the extra grease is very intriging. I wish more people would try to find other ways to cook their favorite foods in order to reduce some of that extra fat. People need to know that food can taste great even without all of that extra grease and fat.
Korean Oven-Fried Chicken Wings
I don't want to overplay this technique, because it will not fool anyone who has experienced the crispy glory that is Korean fried chicken. It will most definitely lose in a wing fight. On the other hand, not too shabby for baked chicken wings.
It's also really easy and doesn't require the mess of deep-frying.
I adapted Amanda Hesser's amazing recipe for oven-fried chicken thighs, which involves soaking chicken pieces in a bath of ice water (I still don't know why) in the refigerator for several hours and then just light dusting of seasoned flour before baking. Those thighs come out of the oven with a golden brown, greaseless, and impressively crunchy skin. Not as shatteringly crispy as the Korean fried chicken wings you would find at a proper wingery, but I thought her method would be a good starting point for my oven-fried wings. I followed the same recipe for the thighs, only substituting two packages of wings. However, I did end up putting the wings under the broiler at the very end for a few minutes to crisp them up just a bit more.
For the glaze, which I brushed on at the very end, after the wings were completely cooked (but just before serving), I followed the recipe from Ravenous Couple. The technique involves reducing water, ginger, soy sauce, vinegar, and brown sugar until forming a thick glaze (reduce by half). The recipe calls for corn syrup or honey, but I used honey. I also skipped the chiles since nobody here except me can stand the heat.
The wings came out of the oven, I lightly brushed each with the soy-ginger glaze, paired them with a Blue Moon, and felt satisfied that I almost, just almost approximated the real thing.
Posted by Josh Friedland on Mar 4, 2011
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Dining In, Technique, What's Fresh
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great way to adapt and improvise! we love that in cooking.
[...]This new way of cooking chicken without the extra grease is very intriging. I wish more people would try to find other ways to cook their favorite foods in order to reduce some of that extra fat.[...]
Absolutelly agree with you! Thaks for the wishes!
Clever method. Can you tell us how long you baked the wings for?
Another recipe to try. It's really more challenging to cook recipes of other's adaptation. I'll try this for a change, baking instead of deep frying..Thank you, this is another great way to avoid a large percentage of fat in a dish.
I cooked them pretty much similarly to the recipe for the thighs. I think I flipped them after 1/2 an hour or so and gave them another 20-25 minutes or so, plus some additional time under the broiler. They didn't get fried out from cooking so long.
For a glaze, you might want to try one of the sweet and spicy red pepper sauces with vinegar stocked in any Korean supermarket. No preparation needed.
I am always looking for new ways to cook foods and this is quite different. I don't know if I would really like to eat "crunchy" chicken, but it would be something to try out at least one time.
I love asian fusion cuisine. This reminds me of some korean burritos I enjoyed on my trip to Chicago. It was surprisingly delicious and not as oily as the traditional burritos.
Great idea. Deep frying and be a pain sometimes, always good to have tasty but easier alternatives. Thanks for sharing.
I am not a korean but for me, their foods are really great. Their cuisine is one of my favorites.
This fried chicken is looking delicious.Nice and short recipe.Hope I can cook it and taste it.
Amanda H. explains the reason for the ice water bath: "It seasons the meat and tightens the flesh, so the skin crisps better and the seasoning permeates the meat." :) Your wings look delicious. This Korean might give it a whirl!
Absolutely delicious! Thanks for the great recipe :)
love how it looks I hope it is very spicy
I would really like to but it would be something to try out at least one time. eat "crunchy" chicken,
thanks for the posting.
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