Korean Fried Chicken Wings

We have a delicious new take on Chicken Wings that will quickly move to your “make again” list: Korean Fried Chicken Wings! Oliver’s Market weekly ad features ROCKY® Chicken Breasts, Thighs and Wings, all on sale*, and a lot of the ingredients needed for this recipe are also in our ad, so be sure to check it out!

*Sale prices good from 3/16/22 through 3/22/22

  • Serves: 4-5 servings
  • Prep Time: 1 hour
  • Cook Time: 30 minutes

Ingredients

  • 1 small yellow onion, coarsely grated
  • 2 cloves garlic, minced
  • ½ teaspoon salt, plus more for coating
  • ¼ teaspoon black pepper, plus more for coating
  • 24 Rocky chicken wings
  • 4 tablespoons gojuchang (Korean chili paste)
  • 3 tablespoons ketchup
  • ¼ cup sugar
  • 2 tablespoons toasted sesame seeds, more for garnish
  • juice of ½ lemon
  • oil for deep frying
  • ½ cup all-purpose flour
  • 2/3 cup cornstarch
  • Korean Cucumber Pickles:
  • 1 English cucumbers, thinly sliced
  • ½ teaspoon kosher salt
  • ¼ to ½ teaspoon sugar
  • about ½ cup rice vinegar
  • 1 clove finely minced garlic
  • 1 or 2 green onions, finely chopped

Instructions

  1. In a medium-sized bowl, combine grated onion, garlic, salt and pepper. Add chicken wings and toss to coat well. Cover and set aside to marinate for at least 1 hour.

  2. In a large bowl, stir together gojuchang, ketchup, sugar, sesame seeds and lemon juice. Taste and adjust flavors to get a spicy-sweet-tangy finish. Set aside.

  3. Pour oil into a large pot to a depth of 1-½ inches. Heat to 350 degrees. Combine flour and cornstarch in a shallow bowl and season with salt and pepper.

  4. Working in batches to avoid crowding, lift and chicken from marinade, dredge lightly in seasoned flour and cornstarch, gently drop into oil and fry for 5 to 7 minutes, turning occasionally, until golden brown and crisp. Drain on paper towels. Repeat with remaining chicken, checking oil temperature between batches.

  5. When all are done, increase oil temperature to 375 degrees and refry in batches for 30 to 60 seconds, until very crisp. Drain once more on paper towels. While chicken is still hot, brush thickly with chili sauce. Serve hot, sprinkled with sesame seeds and Korean cucumber pickles.

  6. Korean Cucumber Pickles :
    Place thinly sliced cucumbers in a colander and sprinkle with about ½ teaspoon Kosher salt. Set the colander on a plate or in a sink and let sit for about 2 hours.

  7. After the allotted time, taste a slice to see if it’s too salty, and if so, squeeze them a little in paper towels to remove some of the saltiness.

  8. In a separate bowl, combine the sugar, rice vinegar, garlic and green onions. Add the cucumber slices to the mixture and mix well.

  9. Refrigerate for at least an hour, or for up to a few days and enjoy.

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