Made this again this weekend. Major hit! Korean Fried Chicken Wings. Served them with the

I tried Kenji's double-fry method: confit in oil in oven, then chill, then refry whenever you want.

I was impressed.

Oven at low temperature with wings submerged in oil for 40 minutes.

Remove and refrigerate (or freeze)

Fried at 400 degrees the next day for 4 minutes. Perfect and crispy.

All we put on was butter, Franks Hot Sauce (NOT his wing sauce, which has a boatload of other crap) and a spoonful of Harissa chili paste.

Tasty! And the beauty is you can prep an entire trayful, pick out how many you want to eat and then finish the last fry.

http://www.seriouseats.com/2012/01/the-food-lab-how-to-make-best-buffalo-wings-fry-again-ultimate-crispy-deep-fried-buffalo-wings.html

 
I did the same thing with the left over dressing from the salad. We

skipped the salad and just used it on cucumbers. That dressing is really good, thanks for the recipe.

 
Me too. I've given away more than half of it to other folks, but haven't tried it myself. DO NOT

try to thin it out with hot butter. The paste has brown rice flour in it and basically I made a thickening roux instead of thinning it out.

My friend's Korean wife had to explain this to me.

 
I was wondering the same thing.. How did I miss this rec? And we make ribs often. I recall on

Gails, Steve posted a really bad, bad recipe brine, marinade, rub, bake, followed by deep frying. (keep in mind that I am exaggerating a bit) BUT, it definitely had 2 steps for cooking, ending in frying. I remember printing it out. Was years ago. We just don't deep fry... BUT, boy did it sound good!

My mom gave me a deep fryer for christmas, (I was wondering why, as she knows I have been scared of the pressure cooker)... Maybe I'll open it / dig it out to use outside during the summer. (Seems like so much grease for the kitchen ceiling).

I am guessing it would a way of cooking that would be too delicious and dangerous.

 
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