Surprisingly good even without blue cheese.
I entered the Tartan Room hot wing competition just to fill out the roster and decided to update my recipe. I was never satisfied with the baked variety. Deep fryer here we come...
You will need;
- 5 dozen chicken wing pieces (drumette and flat)
- 2 Tbsp smoked or hot paprika
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 Tbsp togarishi (Japanese pepper powder)
- 1 Tbsp smoked salt
- 1 Tbsp pepper
- 3/4 cup Gochujang (Korean pepper sauce/paste)
- 2 Tbsp agave nectar or honey
- 1.5 Tbsp rice vinegar
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 clove minced garlic
- an equal amount of minced ginger
Mix the paprika, garlic powder, onion powder, togarishi, salt and pepper and place in a shaker for later.
Mix the gochujang, agave, vinegar, soy, sesame, garlic and ginger in a small pan and bring just up to a simmer. Take off heat and set aside.
Pat the wings dry and set them aside. Heat up your peanut oil to 375F.
Fry the wings in batches for 9 minutes.
Extract the wings onto a cooling rack.
Season on both sides just after they come out of the fryer.
Wings can be "banked" in a 170F oven with the door cracked in order to keep 'em warm.
When all the wings are done toss them with the gochhujang sauce and serve.
