Korean Fried Louisiana Chicken Wings Recipe

imageKorean Fried Louisiana Chicken Wings Recipe

What’s cooking for the MNF

· 4 pounds whole chicken wings
· 1½ cups cornstarch, divided
· 4 teaspoons kosher salt, plus more for seasoning
· 2 teaspoons baking powder, divided
· 2 quarts peanut oil for frying
· 1 cup all-purpose flour
· 2 tablespoons Cajun seasoning
· 1 cup cold water
· 1 cup vodka
· Louisiana-style hot sauce, to serve

1. Rinse wings and pat dry. In a
large bowl, combine ½ cup cornstarch,
4 teaspoons kosher salt, and 1 teaspoon
baking powder. Add chicken to
bowl and toss until completely
coated. Shake off excess cornstarch
mixture, then place in an airtight
container. Refrigerate for at least
1 hour or up to overnight.

2. In a large Dutch oven or stockpot,
heat peanut oil over medium heat
until it reads 350° on a candy or
deep-fry thermometer.

3. In a large bowl, combine remaining
1 cup cornstarch, remaining 1
teaspoon baking powder, flour, and
Cajun seasoning. Whisk in water
and vodka until smooth. Batter
should be thin; add additional water
if needed.

4. Add 6 wings to batter; toss to
coat. Remove wings from batter,
letting excess drip off , and add
to hot oil one at a time. Cook in
batches, turning occasionally, until
cooked through, about 8 minutes.
Remove from oil to drain on paper
towels, and sprinkle with additional
kosher salt. Serve with hot sauce,
if desired.


Posted on September 8, 2014, in Chicken. Bookmark the permalink. Leave a comment.

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