KOREAN FRIED CHICKEN WINGS

“Fried” Chicken Wings

Fried chicken in the summer is such a treat! But around here, we like to aim for a healthier option that doesn’t sacrifice flavor. These Korean Fried Chicken Wings do not disappoint!

Korean Fried Chicken Wings

• 2½ lbs chicken wings

• 2½ teaspoons baking powder

• ¼ cup brown sugar

• ¼ cup rice wine vinegar

• 3 tablespoons gochujang

• 2 tablespoons ketchup

• 2 tablespoons soy sauce

• 2 cloves garlic, smashed

• 1” piece ginger, peeled

• ½ teaspoon sesame seeds, to garnish (optional)

1. Prep the chicken wings

• Pat chicken wings dry with paper towels.

• Combine wings with baking powder, a couple pinches of kosher salt and black pepper. Toss to coat evenly.
  

• Place wings in single layer on baking sheet and refrigerate, uncovered, for 1–12 hours.

2. Cook wings

• Place wings in Zones 1, 2 and 3 of Brava metal tray.

• Slide metal tray into bottom shelf. Press green button to begin cooking.

• While food cooks, prepare sauce.

3. Make sauce

• In small saucepan, combine brown sugar, rice wine vinegar, gochujang, 3 tablespoons water, ketchup, soy sauce, garlic and ginger.

• Bring mixture to boil. Reduce heat and simmer for 5 minutes, stirring often. Remove garlic and ginger and discard.

• Transfer sauce to large bowl.

4. Toss wings with sauce & serve

• Once the cook is completed, transfer wings to bowl with sauce.

• Using tongs, toss wings in sauce until evenly coated.

• Arrange wings on serving platter.

• Sprinkle with sesame seeds and serve.

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