December 3, 2017

Twice Fried Crispy Soy Garlic Chicken Wings With Cheesy Kimchi Topping

Twice Fried Crispy Soy Garlic Chicken Wings With Cheesy Kimchi Topping
There’s a restaurant in Flushing that I introduced my husband to called Debasaki–their specialty being deep fried wings stuffed with cheese and either kimchi, vegetables, or corn. It’s delicious but… far for me, terrible parking, and expensive (close to $20 a dozen pieces!) I prefer not to make the trek, but what do you do when you’re craving that crispy, decadent goodness?
I had made my own kimchi the other day (but you can, of course, use store bought), I bought chicken wings (at $3 for 6 whole wings), and cheese. Everything else were staples in my pantry.
What came out was a glorious, albeit fatty (so if you’re on a diet, do yourself a favor and stop reading) mess of sticky, crispy wings and creamy, spicy, cheesy kimchi. We piled the cheese sauce on top of each wing, and every bite took us back to those late night excursions before kids and responsibility and bedtimes and living really, really freakin’ close to the city.
I didn’t remove the bones to stuff them because it’s way too much work, but you can definitely do it if you’re up for it.
 Recipe for Crispy Wings
  • 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.

Cheesy and delicious. One of my favorite ways to use kimchi.

Recipe for Cheesy Kimchi Topping

  • 1 cup shredded mozzarella cheese
  • 1 cup finely chopped kimchi
  • 1 heaping tablespoon mayo
  • 1 tablespoon diced scallions
1. Preheat oven to 450. In an oven safe crock, combine cheese, chopped kimchi, and mayo together until well mixed.
2. Bake until cheese is melted and bubbling (About 6-8 minutes.) Remove from heat and garnish with scallions.
3. Serve with crispy wings and a large spoon for piling it on!
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Filed Under: asian, korean, recipes