Twice Fried Crispy Soy Garlic Chicken Wings With Cheesy Kimchi Topping
- 1.5 dozen chicken wings
- 2 cups sweet potato starch
- 1 tablespoon baking powder (this is important!)
- 1 tablespoon salt
- 1 teaspoon pepper
- Enough vegetable oil to fry
1. Precook the chicken wings (I did it in the pressure cooker) because we fought a bout of salmonella from undercooked chicken this year, and I don’t want to take any chances. Allow to cool.
2. Heat vegetable oil on high (or in your deep fryer if you have one) to prepare for frying.
3. In a large mixing bowl, combine sweet potato starch, baking powder, salt, and pepper together.
4. Toss wings in bowl to coat lightly.
5. Fry twice, allowing to drain and cool slightly between fryings. Toss into soy garlic glaze sauce after second fry.
6. To reheat, preheat oven to 450 degrees Fahrenheit and roast until crispy again (about 12-15 minutes directly from the fridge.)
Recipe for Soy Garlic Glaze
- 1 cup soy sauce
- 1/2 cup water
- 1/4 cup sake
- 2 slices ginger
- 2 tablespoon garlic powder (or 5 cloves garlic, minced)
- 1 teaspoon dried red pepper flakes
- 1 tablespoon honey
- 1 tablespoon sugar
- 1 tablespoon corn starch
1. In a saucepan, combine everything except the water and the corn starch and bring to a boil.
2. Combine water and corn starch, then add to saucepan. Turn off the heat and stir quickly until sauce is thickened.
3. Drizzle over the chicken wings.
Recipe for Cheesy Kimchi Topping
- 1 cup shredded mozzarella cheese
- 1 cup finely chopped kimchi
- 1 heaping tablespoon mayo
- 1 tablespoon diced scallions