We last took you to Mexico for a bright and tangy take on one of America's favorite game-day foods, but our next culinary adventure sends us across the Pacific to South Korea for some sweet and spicy finger-licking. If you've been lucky enough to dine at the KyoChon or BonChon chicken restaurants, then you know that Koreans love fried chicken. One of the most popular varieties is yangnyeom dak, a crisp, twice-fried wing or thigh tossed in a fiery sauce that reminds me of the classic buffalo wing with an Asian twist.
Just as buffalo wings marry a zesty tang with mouth-numbing heat, Korean wings combine the acidity of rice vinegar with the peppery punch of fermented red-pepper paste and red-pepper powder (found at many Asian grocery stores). Mix in sweet honey and fragrant sesame oil, and you have a crowd-pleasing and conversation-starting app that will make your game-day get-together a hit.
For this unique take on an American classic, just read on.
2 pounds whole chicken wings Makes about 18 wing pieces.
3 tablespoons gochujang (Korean hot-pepper paste)
2 tablespoons rice vinegar
2 tablespoons honey
1 teaspoon sesame oil
3 tablespoons gochugaru (Korean hot-pepper powder)
1 tablespoon roasted sesame seeds, plus more for garnish
Vegetable oil (for frying)
Salt and pepper, to taste
1 tablespoon flour (plus more if necessary), for dredging
1 tablespoon cornstarch (plus more if necessary), for dredging
2 pounds whole chicken wings
Makes about 18 wing pieces.