Cast Iron Korean Double-Fried Chicken Wings… ‘cause why wouldn't you want to fry your chicken twice? This recipe was inspired by the one we found on Cook's Illustrated. Make it for yourself and indulge in the ultimate crispy chicken wings.
Please note: this is a dangerous recipe to cook while camping so please use extreme caution when replicating. Alternatively, recreate it from the safety of your home kitchen.
INGREDIENTS
- 1 tablespoon toasted sesame oil
- 1 teaspoon garlic, minced to paste
- 1 teaspoon grated fresh ginger
- 1 ¾ cups water
- 3 tablespoons sugar
- 2–3 tablespoons gochujang sauce
- 1 tablespoon soy sauce
- 2 quarts vegetable oil
- 1 cup all-purpose flour
- 3 tablespoons cornstarch
- 3 pounds of chicken wings, cut at joints, wingtips discarded
INSTRUCTIONS
1. Combine sesame oil, garlic, and ginger in large bowl and microwave until the mixture is bubbly and garlic and ginger are fragrant, but not browned - about 40 to 60 seconds. Whisk in ¼ cup water, sugar, gochujang, and soy sauce until smooth; set aside.
2. Heat vegetable oil in your Snow Peak Dutch Oven over medium-high heat to 350 degrees. While oil heats, whisk flour, cornstarch, and remaining 1½ cups of water in a second large bowl until smooth. Set a wire rack in a rimmed baking sheet and set aside.
3. Place half of wings in the batter and stir until they are completely coated. Using tongs, remove the wings from the batter one at a time, allowing any excess batter to drip back into bowl, then add to hot oil. Increase heat to high and cook, stirring occasionally to prevent wings from sticking, until the coating is light golden and beginning to crisp, about 7 minutes. The Oil temperature will drop sharply after adding wings. Transfer wings to cool on the prepared rack. Return the oil to 350 degrees and repeat with remaining wings. Reduce heat to medium and let the second batch of wings rest for 5 minutes.
4. Reheat the oil to 375 degrees. Carefully return all wings to the oil and cook, stirring occasionally, until deep golden brown and very crispy, about 7 minutes. Return the wings to the rack and let stand for 2 minutes. Then transfer the wings to the remaining sauce and toss until well-coated. Return wings to the rack and let stand for 2 minutes to allow the coating to set. Transfer to the platter, serve and enjoy!
